1 head iceberg lettuce
4 thick strips bacon
1 tbsp. chopped shallots (about 2 whole shallots)
1 tsp. Dijon mustard
2 tbsp. cider vinegar
Freshly ground black pepper

1. Trim wilted outer leaves or brown leaves from lettuce.

2. With chef's knife, shred lettuce as if you were making cole slaw; do not grate it, because you should have long, thin shred. Put in salad bowl.

3. Slowly fry bacon in skillet, turning it often and taking care that the fat does not burn. Drain on paper towels.

4. Saute shallots briefly in the bacon fat. Pour the shallots and hot bacon fat into small bowl and, with a fork, quickly beat in mustard, vinegar and black pepper to taste. Immediately pour the hot dressing over the lettuce and toss well.

5. Crumble the reserved crisp bacon over the lettuce and serve at once.