4 ounces thick-cut bacon, cut into 1/2-inch pieces
1 small shallot, halved and thinly sliced
2 tablespoons red wine vinegar
4 ounces frisee, roughly torn
Kosher salt, to taste
Freshly ground black pepper
12 small very ripe purple figs, stemmed and halved
If the bacon renders a bit less than 2 tablespoons drippings, supplement with vegetable oil.