Bistro Salad | America's Test Kitchen

Ingredients

• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons minced shallot
• 1/2 teaspoon mayonnaise
• 1/2 teaspoon Dijon mustard
• Salt and pepper
• 3 tablespoons extra-virgin olive oil
• 8 slices thick-cut bacon , cut into 1-inch pieces
• 4 large eggs
• 1 head frisée (6 ounces), cut into 1-inch pieces
• 1 romaine lettuce heart (6 ounces), cut into 1-inch pieces