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