This was the salad course that I put together for a dinner yesterday at the country club. The duck bacon was sliced extremely thin and layered upon a white tomato mousse and warm brioche. The natural sweetness from the maple syrup glaze on the smoked duck complimented the buttery flavor of the brioche. The bitter greens and creamy tomato mousse really made you feel like the salad was an actual "BLT". I harvested the greens from the garden right before the dinner and simply tossed them in extra virgin olive oil. A grind of black peppercorns, salt, and thinly sliced tomatoes really transformed a commonly known sandwich into a show stopping salad. Everyone enjoyed this course and I'm proud to add it to my repertoire.
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