This Easy and Classic French Salad Is My Favorite Dinner for Fall

Ingredients

• One 6-ounce slab of bacon or thick-cut bacon slices (about 3 slices)
• 1/2 medium shallot, minced (2 tablespoons; 20g)
• 1/2 teaspoon Dijon mustard
• 2 tablespoons (30ml) sherry vinegar
• 1/8 teaspoon kosher salt
• 4 large eggs
• 6 ounces frisée, or other available chicory greens, such as curly endive or escarole, roughly torn or cut into bite-size pieces (about 6 cups, loosely packed); see notes
• 1 pinch freshly ground black pepper

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