Frisee and Arugula Salad with Pan Fried Oysters and Creamy Fennel Dressing | Emerils.com

Ingredients

• 4 ounces sliced bacon, cut into 1/2-inch strips
• 1 bulb fennel (about 1 pound), halved and cored
• Salt
• 2 tablespoons olive oil
• 1/3 cup finely diced shallot
• 1 teaspoon minced garlic
• 1 teaspoon freshly ground white pepper
• 1/3 cup Herbsaint or Pernod liqueur
• 1 egg yolk
• 3 tablespoons water
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 cups canola, grapeseed, or other vegetable oil
• 1 cup yellow cornmeal
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne
• 12 medium-size shucked oysters (about 8 ounces)
• 8 cups (about 10 ounces) fresh arugula or spinach, large stems removed, leaves rinsed and spun dry
• 1 small head frisee, rinsed, core removed, leaves pulled apart (about 2 cups)
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1 apple, cored and thinly sliced or julienned