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1
To Prepare the Sweet Garlic: Place the garlic and milk in a heavy saucepan over medium-high heat, and bring the milk to a boil.
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2
Boil for 3 minutes.
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3
Remove from the heat.
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4
Discard the milk, reserving the garlic.
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5
Combine the sugar and butter over medium heat.
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6
Add the garlic and cook until the cloves are soft and lightly caramelized.
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7
Season with salt and pepper.
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8
Set the sweet garlic aside.
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9
To Prepare the Croutons and Bacon: Preheat the oven to 350u00b0F.
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10
Meanwhile, fry the bacon in a skillet until it is crisp but not dry.
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11
Remove from the heat and place the bacon on paper towels.
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12
Pour off all but 3 to 4 tablespoons of the rendered bacon fat.
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13
Add the cubed bread to the pan and toss to coat.
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14
Season with salt and pepper and transfer the bread cubes to a baking sheet.
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15
Bake for 5 minutes, or until they are lightly browned.
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16
Set aside.
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17
To Make the Dressing: Mix the shallots, mustard, and vinegar together.
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18
Gradually whisk in the olive oil until the liquid is well blended.
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19
Season with salt and pepper.
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20
Set aside.
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21
To Serve: Tear the chicory leaves into small pieces.
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22
Place them in a serving bowl and set aside at room temperature.
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23
Heat the bacon in a small, heavy-bottomed skillet over medium-high heat.
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24
Add the croutons and then the dressing.
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25
Toss for 2 seconds, pour it over the salad greens, and toss thoroughly.
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26
(Don't overcook the dressing or the mustard will lose its flavor.) Serve the salad on individual plates, topped with crumbled Roquefort cheese, sweet garlic, and freshly ground pepper to taste.
