Salad Al Forno - cooking recipe

Ingredients

1 tablespoon Dijon mustard
1/4 cup red wine vinegar, plus
2 tablespoons red wine vinegar
1/2 cup virgin olive oil
3/4 teaspoon kosher salt
6 cups finely shredded cabbage
3 ounces thick slab bacon, cut into 1/2 inch cubes
3 3 cups endive or 3 cups escarole
3 cups mixed leafy lettuce

Preparation

Make the vinaigrette: whisk together the mustard and 1/4 cup vinegar in a bowl.
Slowly whisk in the olive oil; add up to 3/4 teaspoon salt, and then fold in the cabbage.
Set aside for 1 hour, at room temperature, so the cabbage has a chance to marinate.
Preheat broiler, lay out the bacon on a pie plate or baking sheet.
Broil the bacon, turning once, for about 5 minutes, or until it browns.
Remove the bacon from the broiler, and immediately add the remaining vinegar to the pan; swirl together, and pour the vinegar and bacon into the cabbage; toss to combine.
Line a large platter or individual salad plates with the bitter greens and lettuces.
Top with the cabbage mixture and serve immediately.