1/2 lb. bacon, cut into 1/2 inch pieces
9 tbsp. olive oil
2 tbsp. cider vinegar
1 tsp. Dijon - style mustard
1/4 tsp. salt
1/8 tsp. pepper
1 sm. head lettuce, shredded (about 6 c.)
2 ripe tomatoes, seeded and chopped
3 oz. Swiss cheese, cut into thin strips

Fry bacon over low heat until crisp. Remove from pan with slotted spoon and drain completely on paper towels. To make dressing, beat oil, vinegar, mustard, salt and pepper together in a small bowl; set aside. Place tomatoes, cheese and bacon in salad bowl. Pour on dressing and toss gently.