BLT and Bleu Cheese

Sunday, March 6, 2011 Review by judywrites

Michael Schwartz, Miami chef, just released his first cookbook, Michael’s Genuine Food: Down-to-Earth Cooking for People Who Love to Eat.  His idea of a BLT really switches it up a bit. It is definitely a twist on the standard BLT and sounds pretty good to me.


  1. 8 thick slices of bacon (4 ounces)
  2. 2 tablespoons minced shallot
  3. 1 1/2 tablespoons sherry vinegar
  4. 3 tablespoons extra-virgin olive oil
  5. Salt and freshly ground pepper
  6. 1 large head of frisée, torn into bite-size pieces (8 cups)
  7. 2 pounds assorted tomatoes, large ones sliced or cut into wedges
  8. 6 ounces blue cheese, such as Stilton, cut into 4 equal wedges


  1. In a skillet, cook the bacon over moderate heat until crisp. Drain on paper towels. Cut the slices in half crosswise.
  2. In a small bowl, combine the shallot, vinegar and olive oil and season with salt and pepper. In a large bowl, toss the frisée with the vinaigrette; mound on plates. Arrange the bacon, tomatoes and blue cheese around the frisée and serve.

Serves 4

Thanks to Food & Wine and for more recipes from Michael Schwartz – .

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