Frisée Salad with Bacon | Williams Sonoma

Name: Frisée Salad with Bacon | Williams Sonoma
Total time: 30 min
Ingredients: 2 small heads fris&#233;e, about 1 lb. total, cored and cut into bite-size pieces; 1 head white or red Belgian endive, cored and cut crosswise into strips 1&#8260;2 inch wide; 1 head radicchio, cored and cut crosswise into strips 1&#8260;2 inch wide; 3 shallots, minced; 2 Tbs. chopped fresh chives; Salt and freshly ground pepper, to taste; 2 to 3 Tbs. extra-virgin olive oil; 1&#8260;2 to 3&#8260;4 lb. French lardons or other cured, unsmoked bacon, such as pancetta, cut into 1&#8260;4-inch dice; 3 Tbs. sherry vinegar; 2 Tbs. white wine vinegar, or to taste

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Frisée Salad with Bacon Serve with a basic bistro red wine made from Pinot Noir, such as Bourgogne Rouge, or a plump Alsatian white wine, such as Pinot Blanc.

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Ingredients

2 small heads fris&#233;e, about 1 lb. total, &nbsp;cored and cut into bite-size pieces
1 head white or red Belgian endive, cored &nbsp;and cut crosswise into strips 1&#8260;2 inch wide
1 head radicchio, cored and cut crosswise &nbsp;into strips 1&#8260;2 inch wide
3 shallots, minced
2 Tbs. chopped fresh chives
Salt and freshly ground pepper, to taste
2 to 3 Tbs. extra-virgin olive oil
1&#8260;2 to 3&#8260;4 lb. French lardons or other cured, &nbsp;unsmoked bacon, such as pancetta, cut &nbsp;into 1&#8260;4-inch dice
3 Tbs. sherry vinegar
2 Tbs. white wine vinegar, or to taste