Warm Chicken-and-Frisee Salad With Bacon Vinaigrette

• 1/2 cup raisins
• 1/2 pound sliced bacon
• 2 garlic cloves, peeled and minced
• 2 tablespoons Dijon mustard
• 2 tablespoons white-wine vinegar
• Kosher salt and freshly ground black pepper to taste
• 1 roasted broiler-size chicken (see recipe)
• 2 teaspoons vegetable oil
• 2 large heads frisee lettuce (about 1 pound), cored and trimmed

1. Preheat the oven to 350 degrees.
2. Place the raisins in a small bowl and cover with 1 cup boiling water.
3. Set aside to soak for 20 minutes.
4. Drain the raisins and transfer them to a large bowl.
5. Spread the bacon on baking sheets and bake until crisp, about 20 minutes.
6. Drain the bacon on paper towels and pour 1/4cup of the bacon fat into a small bowl; discard the remaining fat.
7. Add the garlic to the hot fat and whisk in the mustard and vinegar.
8. Season with salt and pepper.
9. Remove the skin from the chicken and discard.
10. Tear the meat into small pieces and add it to the large bowl with the raisins.
11. In a large saute pan over high heat, heat 1 teaspoon of the oil.
12. Add 1 head of the frisee and cook, tossing, until wilted, about 30 seconds.
13. Season with salt and pepper and add to the chicken and raisins.
14. Repeat with the remaining teaspoon of oil and head of frisee.
15. Add the vinaigrette and toss well.
16. Crumble the bacon into the salad and season with salt and pepper.
17. Serve with crusty bread and cheese.

raisins, bacon, garlic, mustard, whitewine vinegar, kosher salt, chicken, vegetable oil, frisee lettuce

Taken from cooking.nytimes.com/recipes/9869 (may not work)