Ingredients

Serves 2

　　5 slices bacon (about 1/4 pound)

　　1/2 pound asparagus

　　1 1/2 tablespoons balsamic vinegar

　　1/2 teaspoon Dijon mustard

　　3 tablespoons extra-virgin olive oil

　　1/2 head frisée (French curly endive) or 1/4 head chicory (curly endive)

　　

Step 1

In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Trim asparagus and in a saucepan of boiling salted water cook until crisp-tender, about 4 minutes. In a colander drain asparagus and refresh under cold water. Cut asparagus into 1/2-inch-thick pieces, leaving about 2 inches of tops intact.

　　

Step 2

In a large bowl whisk together vinegar, mustard, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Tear frisée or chicory into bite-size pieces and add to dressing with asparagus and bacon. Toss salad to combine.