Warm Escarole Salad with Goat Cheese

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 whisk 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.