BACON AND LETTUCE SALAD

Active time: 20 min Start to finish: 20 min 10 slices meaty smoked bacon (1/2 lb), cut 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. Makes 8 servings.   Gourmet August 2003 Gourmet Entertains Epicurious Food © 2003 CondéNet Inc. All rights reserved.