Raspberry Vinaigrette:
1 clove garlic, minced
2 Tbsp raspberry vinegar
4 Tbsp mayonnaise
¼ tsp Dijon mustard

Salad:
1 bunch Endive (not to be confused with Belgian Endive)
3 Tbsp chopped bacon
2 inch slice of Reblechon (chevre in shape of a log)
sesame seeds

1. At least an hour before serving the salad, prepare raspberry vinaigrette by whisking all ingredients well. Refrigerate til ready to use.
   
   
2. Wash, dry and tear endive (or escarole or frisee lettuce) in bite size pieces.
   
   
3. Fry chopped bacon til fairly dry.
   
   
4. Slice the chevre in ¼ inch rounds. Put the slices between wax paper and sprinkle with sesame seeds on both sides. Press down gently but firmly to get the sesame seeds to adhere. Fry in a nonstick frying pan for 2 or 3 minutes or until warm.
   
   
5. Dress the salad with raspberry vinaigrette. Put salad into individual plates. Sprinkle with chopped bacon. Place a piece of chevre on each plate.
   
   

Serve Salad with Rustic French Bread or crusty baguette.

this recipe based on Le Select Bistro's Warm Goat Cheese Salad www.leselect.com/recipeindex.html