Crisp Winter Lettuces With Warm Sweet-And-Sharp Dressing - cooking recipe

Ingredients

12 cups mixed salad greens such as romaine, watercress, and Bibb and/or Boston
1 large bunch arugula (optional), coarse stems discarded
6 scallions, thinly sliced diagonally
2 tablespoons finely chopped chives
9 bacon slices (1/2 pound)
1 1/2 cups cider vinegar
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 teaspoons kosher salt

Preparation

Tear greens into large pieces and put in a large salad bowl with arugula, scallions, and chives.
Cook bacon in a 12-inch nonreactive skillet over medium heat until crisp. Transfer bacon to paper towels to drain, then stir vinegar, sugars, salt, and 1/2 teaspoon pepper into fat in skillet. Boil, stirring occasionally, until reduced to about 3/4 cup, 10 to 12 minutes. (Dressing should be syrupy and bubbling.)
Crumble bacon over salad, then toss with enough warm dressing to lightly coat. Season with salt and pepper.