Salade Lyonnaise

Ingredients

• 12 cups torn frisée, radicchio or escarole or other sturdy greens, washed and dried
• 1/2 pound slab bacon, cut into ½-inch cubes
• 3 tablespoons extra virgin olive oil
• 2 shallots, chopped
• 3 tablespoons sherry vinegar
• 1 1/2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• Salt and freshly ground black pepper
• 8 large eggs