Ingredients
5 slices bacon (about 1/4 pound)
1/2 pound of asparagus
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon Mustard
3 tablespoons extra-virgin olive oil
1/2 head frisee (French curly endive) or 1/4 head chicory (Curly endive)
Preparation
In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Trim asparagus and in a saucepan of boiling salted water cook until crisp-tender, about 4 minutes. In a colander drain asparagus and refresh under cold water. Cut asparagus into 1/2 inch thick pieces, leaving about 2 inches of tops intact.
In a large bowl whisk together vinegar, mustard, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Tear frisee or chicory into bite-size ppieces and add to dressing with asparagus and bacon. Toss salad to combine.
