Asparagus, Bacon, And Frisee Salad

• 5 slices bacon (about 1/4 pound)
• 1/2 pound of asparagus
• 1 1/2 tablespoons balsamic vinegar
• 1/2 teaspoon Dijon Mustard
• 3 tablespoons extra-virgin olive oil
• 1/2 head frisee (French curly endive) or 1/4 head chicory (Curly endive)

1. In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Trim asparagus and in a saucepan of boiling salted water cook until crisp-tender, about 4 minutes. In a colander drain asparagus and refresh under cold water. Cut asparagus into 1/2 inch thick pieces, leaving about 2 inches of tops intact.
2. In a large bowl whisk together vinegar, mustard, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Tear frisee or chicory into bite-size ppieces and add to dressing with asparagus and bacon. Toss salad to combine.

bacon, asparagus, balsamic vinegar, dijon mustard, extravirgin olive oil, head

Taken from www.epicurious.com/recipes/member/views/asparagus-bacon-and-frisee-salad-50002966 (may not work)