The Salad:

1 large head of chicory washed and dried

1/2 cup roquefort cheese crumbled

Freshly ground pepper

The Sweet Garlic:

20 whole cloves of peeled garlic

1 cup of milk

1 tablespoon of sugar

2 tablespoons of clarified butter

Salt and pepper

The Croutons and Bacon:

1 cup of homemade or good quality store bought croutons

1/2 pound of slab bacon cut in 1/2 inch cubes and rendered

The Mustard Dressing:

1 shallot minced

1 tablespoon of dijon mustard

2 tablespoons of red wine vinegar

5 tablespoons of olive oil

Salt and a generous amount of pepper

To prepare the sweet garlic:

Place the garlic and milk in a heavy saucepan over medium high heat and bring milk to a boil, boil for 3 minutes then remove from heat and discard the milk, reserving the garlic

Combine the sugar and butter in a saute pan over medium heat, add the garlic and cook until the cloves are soft and lightly caramelized 

Season with salt and pepper and set the garlic aside

To make the dressing:

Mix the shallots, mustard and vinegar together 

Gradually whisk in the olive oil until liquid is well blended

Season with salt and pepper and set aside

To Serve:

Tear the chicory leaves into small pieces, place them in a serving bowl and set aside

Heat the bacon in a large saute pan over medium high heat.  Add the crutons then the dressing, toss for 2 seconds then pour over the salad greens and toss thoroughly

Serve the salad on individual plates, topped with crumbled Roquefort cheese, sweet garlic and freshly ground pepper to taste