3 c. loosely packed Boston lettuce
3 c. loosely packed curly endive
1 med. purple onion, sliced
3/4 c. coarsely chopped pecans, toasted
6 slices bacon
1 1/2 tsp. brown sugar
1/4 c. red wine vinegar
1/4 tsp. salt
1/4 tsp. pepper

Combine first 4 ingredients in a large bowl and set aside. Cook bacon until crisp. Reserve 2 tablespoons bacon drippings. Crumble bacon and set aside. Add remaining ingredients to skillet; cook over low heat until thoroughly heated. Pour over lettuce; toss gently. Sprinkle with bacon and serve immediately. 6 servings.