Active Time

　　20 minutes

　　Total Time

　　20 minutes

　　Active time: 20 min Start to finish: 20 min

　　

Ingredients

Makes 8 servings

　　10 slices meaty smoked bacon (1/2 pound), cut crosswise into 2-inch-long pieces

　　2 tablespoons white balsamic vinegar

　　1 tablespoon finely chopped shallot

　　1/2 teaspoon Dijon mustard

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　3 tablespoons extra-virgin olive oil

　　1 1/2 pounds Boston lettuce (3 heads), torn into bite-size pieces (16 cups)

　　

Step 1

Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, just until crisp. Transfer with a slotted spoon to paper towels to drain, discarding fat from skillet.

　　

Step 2

Whisk together vinegar, shallot, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add lettuce and bacon and toss well.

　　Cooks' note:

　　• Lettuce can be washed and torn 1 day ahead and chilled in a sealed plastic bag lined with paper towels.