Ingredients

• 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

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Instructions

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