Recipe courtesy of Michael Lomonaco
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Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 to 6 servings

Ingredients

Directions

Place bacon in a hot skillet over low heat. Cook completely to render fat. Remove lardons from skillet and reserve on paper towels. From the skillet remove 2 tablespoons of rendered fat to a bowl. Add shallots to fat. Stir in mustard and vinegar. Season with salt and pepper. Whisk in oil until dressing is emulsified.

Toss chicory pieces with bacon, vinaigrette and croutons.

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