Escarole Salad with Warm Bacon Dressing

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1 small baguette (about 6 inches), very thinly sliced

2 tablespoons olive oil 

1 head escarole or frisée lettuce, torn into bite-size pieces 

1 head radicchio, halved and thinly sliced crosswise 

4 slices thick-cut bacon 

1 anchovy fillet or 1/2 teaspoon anchovy paste 

1 small shallot, minced 

2 tablespoons whole-grain Dijon mustard 

2 tablespoons white wine vinegar 

1 tablespoon honey 

1/4 cup extra-virgin olive oil 

Kosher salt and freshly ground black pepper