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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
Method
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; sauté 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.
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