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1
Wash the frisee well, trim the root end but leave it attached, and cut the heads in half.
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2
Remove the rind from the bacon.
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3
Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling.
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4
Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve.
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5
Clean and trim the mushrooms.
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6
Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve.
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7
Cut the ficelle into 16 thick little slices
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8
To Assemble:
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9
Warm plates in a low oven.
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10
Have all components prepped in advance.
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11
In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer.
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12
Sprinkle lightly with oil and toast quickly in a 425 degree oven.
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13
Place in the warming oven.
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14
In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil.
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15
Transfer them to the warm oven.
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16
In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette.
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17
Heat thoroughly.
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18
Remove plates and frisee from the warming oven.
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19
Spoon hot mushroom mixture across frisee.
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20
In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise.
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21
Arrange croutons over the salad.
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22
Garnish with coarsely chopped herb confetti
