Salad of Mixed Greens with Mustard Vinaigrette

Salad of Mixed Greens with Crispy Bacon and Mustard Vinaigrette - Salade Lyonnaise
Serves 6-8

1/2 lb. (8 oz.) lardons (bacon cubes)
One large head of escarole, frisée, or other firm, semi-bitter green, cleaned
4 cups lambs lettuce, cleaned

Mustard Vinaigrette (yields 1 cup):
1 garlic clove, minced
1 teaspoon Dijon-style mustard
1/2 teaspoon salt, to taste
1/2 teaspoon ground pepper, to taste
1/4 cup red wine vinegar
3/4 cup extra-virgin olive oil

In a sauté pan cook lardons over medium heat until fat is rendered and they begin to turn golden brown. Remove from heat and drain on paper towel.
While lardons are cooking, combine garlic, mustard, salt, pepper and red wine vinegar in small bowl. Slowly add olive oil in a steady stream, constantly whisking until dressing is emulsified.
Pour dressing over greens in a large salad bowl and stir to combine (best with hands). Arrange on plates and sprinkle lardons over greens.