The salad greens in this recipe can be changed but they must be sturdy leaves that will take some heat from the warm dressing without collapsing into mush. This is why any of the chicories work best, with dandelion being the green of choice for the French.
- 1 frisée, base trimmed and discarded, leaves washed
- 1 radicchio, leaves separated and washed
- 150 gm speck, cut into 1cm pieces
- 2 tbsp red wine vinegar
- 1 tsp brown sugar
- 1Arrange frisée and radicchio leaves in a serving bowl. Place speck in a small frying pan and stir over medium heat until fat renders and speck is crisp (4-5 minutes). Remove from heat, add vinegar and brown sugar, season to taste, spoon over salad leaves and serve immediately.