French Salad with Jesse’s Famous “Franch” Dressing

lettuce (butter lettuce
baby lettuces, frisée, arugula, etc.), 3 head, washed, dried and cut
4 oz goat’s cheese
1/2 cup hazelnuts
toasted and crushed
2 cups grapes
roasted or cut in half raw
2 cloves garlic
3 each egg yolks
Pinch of salt
1 tsp Dijon mustard
1 cup virgin olive oil
1 tsp lemon juice
1/2 tsp cold water
1 cup crème fraiche
1 bunch chives
1/2 tsp piment d’espelette
2 tbsp apple cider vinegar
2 large shallots
sliced thin and sautéed with 1 tbsp butter until caramelized
Salt and pepper
For the Salad
Mis en place (getting everything in it’s place .. together) the grapes, nuts and goats cheese.
For the Aioli
Combine garlic and salt in a food processor and pulse a few times. Add mustard and egg yolks and pulse a few times. Turn on food processor and slowly add oil. Note: It is very important that the oil is added slowly so that it emulsifies. Add lemon juice and water about ½- way through adding the oil. Add water to thin, if necessary.
For the Franch
Once the aioli is made, add the rest of the ingredients into the food processor and blend to combine and also to chop the caramelized shallots. Taste and adjust seasonings if needed.
To Finish
Toss, place, compose.. sing out loud! Present