Bacon and Lettuce Salad

Ingredients

 * crosswise into 2-inch-long pieces
 * 2 tablespoons white balsamic vinegar
 * 1 tablespoon finely chopped shallot
 * 1/2 teaspoon Dijon mustard
 * 1/4 teaspoon salt
 * 1/8 teaspoon black pepper
 * 3 tablespoons extra-virgin olive oil
 * 1 1/2 lb Boston lettuce (3 heads), torn into bite-size pieces (16 cups)

Directions

 * 1) Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, just until crisp. Transfer with a slotted spoon to paper towels to drain, discarding fat from skillet.
 * 2) Whisk together vinegar, shallot, mustard, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add lettuce and bacon and toss well.