Bacon leek vinaigrette
3-4 stalks of leeks small diced and blanched
2 C. champagne vinegar
1 C. apple cider vinegar
Salt and black pepper - TT
9 C. of bacon fat, pancetta fat, and blended oil to emulsify
Add honey to adjust the acidity. Don’t add too much honey or it will overpower.

Salad-
Brussel sprouts leaves
Frisee
Roasted Butternut Squash

Warm Wild Mushroom Salad

Wild Mushrooms (Chanterelle, Lobster, oyster, crimini) 3 cups
Chopped shallots 2ea
Thyme sprigs 2ea
S&P
Clarified butter

Sautee all ingredients together on high heat until golden Makes