Salad With Roquefort/Tarragon Vinaigrette

• 4 slices bacon, diced
• 5 tablespoons vegetable oil
• 2 garlic cloves, halved
• 1 cup French bread cubes
• 1 head curly endive lettuce, torn into bite-sized pieces
• 1 12 ounces Roquefort cheese, crumbled
• 1 tablespoon minced fresh chervil (or parsley)
• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry wine vinegar
• 1 tablespoon minced fresh tarragon
• salt
• fresh ground pepper
• 2 tablespoons olive oil
• 2 tablespoons vegetable oil

1. Fry bacon in heavy, medium skillet over medium high heat until crisp.
2. Remove using slotted spoon and drain on paper towels.
3. Pour off all but 1 tbs fat from skillet.
4. Add oil and garlic and cook over medium high heat until garlic starts to color.
5. Remove and reserve garlic.
6. Add bread cubes to skillet and fry on all sides until golden brown.
7. Remove, using slotted spoon and drain on paper towels.
8. Rub croutons on all sides with reserved garlic.
9. For vinegrette, blend lemon juice, vinegar, tarragon, salt and pepper in a small bowl.
10. Whisk in oils in a thin stream.
11. Toss endive with the vinegrette in a large bowl.
12. Add bacon, croutons and cheese and mix gently.
13. Srpinkle with chervil.
14. Serve immediately.

bacon, vegetable oil, garlic, bread, endive lettuce, cheese, fresh chervil, lemon juice, sherry wine vinegar, tarragon, salt, fresh ground pepper, olive oil, vegetable oil

Taken from www.food.com/recipe/salad-with-roquefort-tarragon-vinaigrette-181543 (may not work)