Bacon and Lettuce Salad

• 10 slices meaty smoked bacon (1/2 pound), cut crosswise into 2-inch-long pieces
• 2 tablespoons white balsamic vinegar
• 1 tablespoon finely chopped shallot
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds Boston lettuce (3 heads), torn into bite-size pieces (16 cups)

1. Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, just until crisp.
2. Transfer with a slotted spoon to paper towels to drain, discarding fat from skillet.
3. Whisk together vinegar, shallot, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
4. Add lettuce and bacon and toss well.

bacon, white balsamic vinegar, shallot, mustard, salt, black pepper, extravirgin olive oil, boston lettuce

Taken from www.epicurious.com/recipes/food/views/bacon-and-lettuce-salad-108406 (may not work)