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Frisée, Bacon, and Goat-Cheese Salad

Course Salad
Prep Time 30 minutes
Servings 10 people


  • cup pine nuts or walnuts
  • pound bacon
  • cup olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • ¼ tsp kosher salt
  • tsp freshly ground pepper
  • 1 pound frisée, curly endive, or chicory
  • 3 ounces goat cheese crumbled


  • Toast the nuts in a large, dry skillet over low heat, stirring frequently, until golden, about 5 minutes. Remove the nuts.
  • Cut the bacon into ½-inch pieces and add to the skillet. Cook over medium heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels.
  • Whisk the oil, mustard, lemon juice, sugar, salt, and pepper in a medium bowl. Tear the frisée into small pieces and place in a serving bowl. Add the bacon, nuts, and goat cheese. Toss the salad with the dressing.