Cured Pork, Spinach and Frisee Salad and Horseradish Cream

Start by slicing up about a quarter pound of the pork jowl. Place the sliced meat in a frying pan and fry over medium heat until done. Remove from pan, place on paper towels to drain and set aside.

Place the greens in a large bowl and toss with the olive oil, lemon juice, salt and pepper.

Reduce the vegetable stock by two-thirds, then add the cream and the grated horseradish root. Reduce the cream by half. And the lecithin powder to the cream and mix along with the milk.

Remove the dispenser from the box including the charger holder and two dispenser tips. Unscrew the top off the dispenser, then screw on the tip of your choice (straight or tulip) while holding in place the valve stem under the cap. Be sure to screw the tip on tightly. Make sure that the gasket (also called the O-ring) is firmly in place on the underside of the head.

Pour the foam liquid mixture it into the siphon of the dispenser. Do not exceed recommended amount. Screw the top evenly and firmly onto the bottle. Do not cross-thread. Place a n2o cartridge in the holder with the small end visible. Twist charger holder onto head until gas is released. A slight hissing sound will be heard. For a pint dispenser, use only one charger per filling. For a quart dispenser, use two chargers per filling.

Shake the dispenser 3-6 times. Turn the dispenser upside down. This is important, otherwise gas will escape and a proportionate amount of foam will not be released. To assemble the salad, plate the greens on serving plate and top with pieces of the pork jowl. Dispense foam onto the salad as needed by pressing on the lever. If the mixture is too runny, shake the dispenser a few more times and try again. If desired, the holder can be removed along with the used charger and the small cap put in its place.