put the endive and chicory lettuce in a large bowl. put the rounds of french bread (cut into quarters) in the over to toast, sautethe Canadian bacon in a small frying pan in the walnut oil till crispy on the outside (in Belgium they used smoked pork belly) then scatter the bacon on the salad. Turn off the flame under the frypan, deglaze the pan with the vinegar, pour the warm vinaigrette over the salad, add in the croutons and toss gently. Serve with more french bread, a bit of cheese, and Saison Dupont. Posted to recipelu-digest by molony on Feb 24, 1998