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Ingredients

• 2 small heads frisée, about 1 lb. total,
  ;cored and cut into bite-size pieces
• 1 head white or red Belgian endive, cored
  ;and cut crosswise into strips 1⁄2 inch wide
• 1 head radicchio, cored and cut crosswise
  ;into strips 1⁄2 inch wide
• 3 shallots, minced
• 2 Tbs. chopped fresh chives
• Salt and freshly ground pepper, to taste
• 2 to 3 Tbs. extra-virgin olive oil
• 1⁄2 to 3⁄4 lb. French lardons or other cured,
  ;unsmoked bacon, such as pancetta, cut
  ;into 1⁄4-inch dice
• 3 Tbs. sherry vinegar
• 2 Tbs. white wine vinegar, or to taste

Description

The Origin Of This Quintessential Bistro Salad Is Lyons, Widely Regarded As The Capital Of French Gastronomy. It Combines Frisée And Belgian Endive, Both Members Of The Chicory Family, And Lardons, Or Bits Of Salt-cured Bacon. Parisian Cooks Like To

Williams-Sonoma