Bacon And Lettuce Salad

Active time: 20 min Start to finish: 20 min

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 lb Boston lettuce (3 heads), torn into bite-size pieces (16 cups)

Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, just until crisp. Transfer with a slotted spoon to paper towels to drain, discarding fat from skillet.

Whisk together vinegar, shallot, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add lettuce and bacon and toss well.

Cooks' note:
Lettuce can be washed and torn 1 day ahead and chilled in a sealed plastic bag lined with paper towels

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