1 head chicory or escarole
1 small onion
1 tbsp. parsley leaves
1 tbsp. chopped chives
1/4 lb. smoked bacon
1 tbsp. butter
salt and pepper
2 tbsp. red wine vinegar
1 tsp. dijon mustard
1/3 cup olive oil

1. Remove the damaged outermost leaves from the head of chicory. Wash and drain the chicory, and tear it into bite-size pieces. Place in a salad bowl.

2. Peel and chop the onion, and chop the parsley. Add the onion, parsley, and chives to the chicory.

3. Remove the rind from the bacon and cut the bacon into small pieces. Brown them in the butter in a pan.

4. To prepare the vinaigrette, combine the salt, pepper, and wine inegar in a small bowl. Add the mustard and olive oil and whisk vigorously. Pour over the salad and toss.

5. Top with the warm bacon, taking care not to add the cooking grease. Toss again.