Prosciutto, Brie, And Pear Sandwiches With Mixed Green Salad And Lardon Vinaigrette Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 teaspoons white truffle oil, or extra-virgin olive oil

1 small 10-inch loaf French or Italian bread, ends discarded, cut into 16 (1/2-inch) thick slices

3 tablespoons red wine vinegar

1 tablespoon Creole mustard

2 tablespoons, chopped shallot

1/2 pound mixed salad greens

2 ripe pears, cored and very thinly sliced

8 ounces Brie, thinly sliced

Salt and pepper

1/2 pound thinly sliced Prosciutto di Parma

7 ounces slab bacon, cut into lardons (1/4-inch by 1/4-inch by 1-inch pieces)

1 tablespoon chopped chives

Pinch salt

4 tablespoons unsalted butter, softened

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