Frisee Salad with Candied Bacon & French Vinaigrette - Andrew Zimmern

Ingredients

• 6 tablespoons Dijon mustard
• 4 tablespoons cider vinegar
• 1/4 cup hazelnut oil
• 1/4 cup peanut oil
• 1/2 cup cream
• 4 heads young frisee, leaves separated, outer dark green leaves discarded for another use
• 3 tablespoons chopped chives
• 2 pints cherry tomatoes, really sweet farmers market variety, with as many colors as possible
• 1/2 pound slab of nitrate-free Nueskes cherry wood smoked bacon
• 1/4 cup brown sugar