Ingredients

5 slices bacon (about 1/4 pound)

1/2 pound asparagus

1 1/2 tablespoons balsamic vinegar

1/2 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

1/2 head frisée (French curly endive) or 1/4 head chicory (curly endive)

Description

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