4 heads of frisée, washed, trimmed
455g large cut country bacon (about 1/2 inch cubes)
dressing
2-3 chicken livers
115 ml Balsamic vinegar
340g blended oil
2 shallots, minced
salt and pepper
croutons
4 slices of baguette, toasted
Roquefort or chèvre

For the dressing: Sauté chicken livers and purée liver with oil, vinegar, shallots, salt and pepper.

For the salad: Sauté lardons in pan. Transfer with bacon fat into mixing bowl. Toss with frisée with dressing. Spread cheese on croutons. Serve salad in individual plates with a crouton.

· Originally taken from the feature Kitchen devil.