BLT Salad with Maple-Cured Bacon

• 1/4 pound (four 1/4-inch slices) Maple-Cured Bacon (page 230) or store-bought thick-cut bacon
• 1/2 shallot, minced
• 1 tablespoon sherry vinegar
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 large head frisee, torn into bite-size pieces
• 2 pounds assorted ripe heirloom tomatoes, such as Brandywine, Green Zebra, Sungold, and red beefsteak, large ones sliced or cut into wedges
• 6 ounces blue cheese, such as Roaring Forties or Stilton, cut into 4 equal wedges

1. In a large skillet, cook the bacon over medium heat until crisp, about 3 minutes per side.
2. Drain on paper towels.
3. Cut the bacon slices in half crosswise.
4. In a large bowl, combine the shallot, vinegar, and olive oil; season with salt and pepper.
5. Add the frisee and toss with the vinaigrette.
6. To serve, mound the frisee on 4 plates.
7. Arrange the bacon, tomatoes, and blue cheese around the frisee.

maple, shallot, sherry vinegar, extravirgin olive oil, kosher salt, head frisee, tomatoes, blue cheese

Taken from www.epicurious.com/recipes/food/views/blt-salad-with-maple-cured-bacon-377753 (may not work)