Frisee with Bacon-Shallot Vinaigrette

2-3 heads of frisee or escarole
8 heads of baby lettuce
1 shallot, minced
2 tbsp white vinegar
1 tsp Dijon mustard
1/4 tsp salt/pepper
olive oil to taste
3 slices of bacon, chopped
  1. Cook bacon on medium 5 minutes or until browned, stirring occasionally
  2. Cut and wash greens
  3. Remove bacon, leaving some bacon fat in the pan
  4. Whisk shallot, vinegar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper with bacon fat.
  5. Add to lettuce & sprinkle bacon on top.