Baked Brie Frisse Salad

Difficulty Level

Cook Time


  • Dressing:
  • 1 LB Dietz & Watson Hickory Smoked Gourmet Bacon
  • 1 1/2 CUPS Red Wine Vinegar
  • 1 TB Fresh Thyme Leaves
  • 1 TS Cracked Black Pepper
  • 2 TS Salt
  • 1 TB Diced Shallots
  • 1 1/2 TB Honey
  • Salad:
  • 1 WHEEL Dietz & Watson Originals Brie
  • 4 HEADS Frisse, washed
  • 1 CUP Candied Walnuts
  • 2 TBSP Rendered Bacon
  • Sliced Seasonal Stone Fruit
  • 1 CUP Arugula


  1. 1 FOR HONEY BACON VINAIGRETTE: Slice Dietz & Watson Hickory Smoked Gourmet Bacon into 1” strips and place in a pan to render the fat. Once bacon is rendered, take the pan off heat. Remove bacon from pan and place aside to garnish salad.
  2. 2 In the warm bacon fat add the dice shallots and sweat, if needed back on heat. Take off heat and add in all the other ingredients minus the vinegar.
  3. 3 In a bowl, add the vinegar and slowly whisk in bacon fat mixture. Add salt and pepper to taste.
  4. 4 FOR SALAD: Clean frisée and place in a large mixing bowl. Add candied walnuts, bacon, stone fruit, and arugula. Lightly dress the salad in the vinaigrette.
  5. 5 Quarter the Dietz & Watson Originals Brie and place on a sheet pan in a 350°F oven for 1 min. Take out and serve atop salad.