Warm Escarole Salad With Goat Cheese, Hard-Boiled Eggs, And Bacon - cooking recipe

Ingredients

1 head of escarole, torn into large bite-size pieces (about 8 cups)
2 bacon slices
1/4 cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
1/2 cup finely chopped shallots
2 hard-boiled eggs, chopped
1 5.5-ounce log soft fresh goat cheese, coarsely crumbled

Preparation

Divide escarole among 6 plates. Cook bacon in medium nonstick skillet over medium heat until crisp. Transfer to paper towels to drain; reserve skillet with bacon drippings. Finely chop bacon; set aside.
Whisk olive oil and vinegar in small bowl to blend. Heat bacon drippings in skillet over medium heat. Add shallots; saute until slightly softened, about 3 minutes. Add olive oil mixture and whisk just until heated through, about 1 minute. Season to taste with salt and pepper. Drizzle vinaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.