Ingredients

Makes 4 to 6 servings

　　1 pound thick-cut slab bacon, cut into 1/4-inch pieces (lardons)

　　2 tablespoons chopped shallots

　　1 tablespoons Dijon mustard

　　1/4 cup white wine vinegar

　　Salt

　　Freshly ground black pepper

　　1/2 cup olive oil

　　1 head curly endive, cut into bite-size pieces, well washed and dried

　　1 cup fresh croutons

　　

Step 1

Place bacon in a hot skillet over low heat. Cook completely to render fat. Remove lardons from skillet and reserve on paper towels. From the skillet remove 2 tablespoons of rendered fat to a bowl. Add shallots to fat. Stir in mustard and vinegar. Season with salt and pepper. Whisk in oil until dressing is emulsified.

　　

Step 2

Toss curly endive pieces with bacon, vinaigrette, and croutons.