Serves 4

Ingredients

• 1 head of escarole, torn into
• large bite -size pieces
• 2 bacon slices
• 1/4 cup olive oil
• 3 TBSP balsamic vinegar
• 3 shallots , chopped
• 2 hard -boiled eggs, chopped
• 6 oz goat cheese, crumbled

Directions

1. Divide escarole among plates.
2. Cook bacon in medium skillet over medium heat until crisp.
3. Transfer to paper towels to drain; reserve skillet with bacon drippings. Once bacon has cooled f inely chop and set aside.
4. Meanwhile w hisk olive oil and vinegar in small bowl to blend.
5. Heat the reserved bacon drippings in skillet over medium heat.
6. Add shallots and sauté until slightly softened, about 3 minutes.
7. Add olive oil mixture and whisk just until heated through, about 1 minute. Season to taste with salt and pepper .
8. Drizzle vinaigrette over escar ole. Sprinkle with eggs , goat cheese , and bacon.