Frisee Salad with Pan-Seared Goat Cheese and Bacon Vinaigrette

In a medium sauté pan cook the bacon for about 4 minutes until crisp. Remove and drain on paper towel. Crumble and reserve bacon for salad. Pour off all but 1 tablespoon of the bacon fat. Reserve for dressing.

Toss bread cubes in the pan over medium heat for about 3 to 4 minutes until toasted and golden. Remove and set aside.

Add the reserved bacon fat back to the pan. Add peanut oil. Sauté shallots and 1 tablespoon of garlic in the pan. Cook for about 2 to 3 minutes until just starting to colour. Whisk in vinegar, ½ teaspoon salt and some pepper. Toss dressing with frisée while still warm.

Trim outer rind off cheese. Cut into ½ inch thick slices with a hot knife. Season breadcrumbs with ½ teaspoon salt, 1 tablespoon chopped parsley and garlic. Put breadcrumbs, flour and egg in separate shallow bowls. Heat olive oil in a non-stick pan over medium heat. One by one dredge the goat cheese slices first in the flour, then in the beaten egg and then in the seasoned breadcrumbs. Cook for about 1 to 2 minutes per side until golden on both sides.

Toss the crumbled bacon and the croutons with the frisée. Garnish with the goat cheese and remaining tablespoon parsley.