1 small fuji apple sliced thinly
4 slices turkey bacon
3 tablespoons olive oil
2 tablespoons sherry-wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon splenda granular
1 large or 2 small heads frisee, washed and dried, trimmed and torn into bite-sized pieces (about 6 cups)
1 cup fresh flat-leaf parsley leaves, washed and dried
2 ribs celery, thinly sliced on the diagonal
Coarse salt and freshly ground pepper
Directions
Cook bacon in a large skillet over medium heat until crisp and fat has rendered. Transfer bacon to a paper-towel-lined plate and set aside. Remove and discard all but 1 tablespoon of bacon fat from the skillet. Reduce heat to low; add olive oil, vinegar, lemon juice and splenda. Cook, stirring, until sugar has dissolved and dressing is well combined.
Combine frisee, parsley, apple slices and celery in a large bowl; season with salt and pepper. Toss salad with dressing and reserved turkey bacon; serve immediately.
