Baby Head Lettuce Salad with Caramelized California Avocados, Bacon Confit and Roquefort Herb Vinaigrette

6 Servings

For the Vinaigrette:

1 Large Shallot
4t Wholegrain Mustard
1/4c Maple Syrup
1/2c Golden Balsamic Vinegar
1t Sea Salt
1/4t Fresh Ground Black Pepper
1/2c Mild Extra Virgin Olive Oil (e.g. Puget from France)
1/2c Rice Bran or Canola Oil
1T Fresh Tarragon, Chopped
1T Marjoram, Chopped
4oz Roquefort Cheese, crumbled

Combine Shallot, Mustard, Maple, Vinegar, Salt, and Pepper in a
blender. Slowly add the oils in a thin stream to emulsify. Transfer to
a bowl and add the herbs and cheese and whisk lightly to combine,
leaving chunks of cheese.

For the Bacon Confit:

2pc (Hobbs' Brand)Applewood Smoked Slab bacon, cut 1" thick, rind
removed

Put bacon into a pan that is slightly larger than the bacon. Roast the
bacon fat side up in a 325°F oven for 2-3 hours until bacon is tender
and golden brown. It should be totally caramelized. Alternatively
vacuum pack the bacon and cook in a thermal bath at 185°F for 24
hours, cool and finish in a 400°F oven for 10 minutes until brown.
Drain on paper towels and cut into ¼" lardons. Reserve at room
temperature if using right away otherwise refrigerate until needed.
Bring up to room temperature before use.

To Assemble:

12 Heads Sweet/Mild Baby Lettuces (Lola Rossa, Green Leaf, Bibb,
etc.), cleaned and leafed
2 Medium California Avocados cut into 6 wedges each, peeled
Granulated Sugar as needed
Oil as needed

Place the lettuce leaves in a large bowl and dress lightly.

Dust the cut sides of the avocado with granulated sugar and sauté on
medium heat with a small amount of oil in a nonstick pan until the
sugar is caramelized.

Stack Lettuce leaves on a chilled plate and garnish with several
lardons of Bacon Confit, 2 slices of caramelized avocado and a drizzle
of the dressing.