Curly Endive with Bacon and Blue Cheese
 A perfect main-course luncheon salad for the peak of apricot season. If the apricots are especially sweet, you can cut back a little on the honey. Makes 4 Servings


Ingredients:
1 head curly endive, about 1 pound
1 ounce lean bacon, finely chopped
3 tablespoons balsamic vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper to taste
2 ounces blue cheese, crumbled


Instructions:
1. Wash, dry, and break endive into bite-size pieces. Set aside.

2. Put bacon in a wok or large skillet over medium-low heat and cook until crisp, about 5 minutes.

3. Add vinegar, sugar, and one tablespoon of water to bacon fat, bring to a boil, then reduce heat to low.

4. Add curly endive and toss.

5. Season with salt and pepper and continue tossing until coated with dressing and barely wilted but still quite crisp.

6. Remove to a serving bowl. Add blue cheese, toss, and serve.
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