10 slices bacon, cut into 2-inch pieces
2 tablespoons white balsamic vinegar
1 tablespoon shallot, finely chopped
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
8 cups torn lettuce (Boston, Bibb, Romaine all work well...Iceberg, not so much)
Fry bacon until crisp.
With slotted spoon, transfer to paper toweling to drain.
Whisk together vinegar, shallot, mustard, salt, and pepper.
Continue whisking and stream in olive oil until emulsified.
In a large bowl, toss together (cooled) bacon and torn lettuce.
Lightly coat with dressing and toss. (Serves 4-6)