Warm Escarole Salad With Goat Cheese, Hard-Boiled Eggs, And Bacon

• 1 head of escarole, torn into large bite-size pieces (about 8 cups)
• 2 bacon slices
• 1/4 cup extra-virgin olive oil
• 3 tablespoons white balsamic vinegar
• 1/2 cup finely chopped shallots
• 2 hard-boiled eggs, chopped
• 1 5.5-ounce log soft fresh goat cheese, coarsely crumbled

1. Divide escarole among 6 plates. Cook bacon in medium nonstick skillet over medium heat until crisp. Transfer to paper towels to drain; reserve skillet with bacon drippings. Finely chop bacon; set aside.
2. Whisk olive oil and vinegar in small bowl to blend. Heat bacon drippings in skillet over medium heat. Add shallots; saute until slightly softened, about 3 minutes. Add olive oil mixture and whisk just until heated through, about 1 minute. Season to taste with salt and pepper. Drizzle vinaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.

bacon, extravirgin olive oil, white balsamic vinegar, shallots, eggs, goat cheese

Taken from www.epicurious.com/recipes/food/views/warm-escarole-salad-with-goat-cheese-hard-boiled-eggs-and-bacon-354830 (may not work)