Salad Al Forno

• 1 tablespoon Dijon mustard
• 1/4 cup red wine vinegar, plus
• 2 tablespoons red wine vinegar
• 1/2 cup virgin olive oil
• 3/4 teaspoon kosher salt
• 6 cups finely shredded cabbage
• 3 ounces thick slab bacon, cut into 1/2 inch cubes
• 3 3 cups endive or 3 cups escarole
• 3 cups mixed leafy lettuce

1. Make the vinaigrette: whisk together the mustard and 1/4 cup vinegar in a bowl.
2. Slowly whisk in the olive oil; add up to 3/4 teaspoon salt, and then fold in the cabbage.
3. Set aside for 1 hour, at room temperature, so the cabbage has a chance to marinate.
4. Preheat broiler, lay out the bacon on a pie plate or baking sheet.
5. Broil the bacon, turning once, for about 5 minutes, or until it browns.
6. Remove the bacon from the broiler, and immediately add the remaining vinegar to the pan; swirl together, and pour the vinegar and bacon into the cabbage; toss to combine.
7. Line a large platter or individual salad plates with the bitter greens and lettuces.
8. Top with the cabbage mixture and serve immediately.

mustard, red wine vinegar, red wine vinegar, virgin olive oil, kosher salt, cabbage, bacon, endive, leafy lettuce

Taken from www.food.com/recipe/salad-al-forno-306039 (may not work)