Frisee leaves with figs and bacon

Ingredients:

• 100 g frisee lettuce, torn into pieces
• 110 g thick slices of bacon, cut into 1 cm pieces.
• 1 small shallot, halved and thinly sliced
• 2 tablespoons red wine vinegar
• 12 small, very ripe figs, stems removed and halved

Preparation:

1. Place the bacon in a medium skillet. Heat over medium heat and cook, stirring occasionally, until crisp but not dry, about 12 minutes. Using a slotted spoon, transfer the bacon to a bowl. Set aside 2 tablespoons of the rendered fat; discard the rest.
2. Add the shallots to the hot pan and cook, stirring, until softened, another 3 minutes. Reduce the heat to low and add the vinegar, stirring to scrape up any browned bits from the bottom of the pan. Stir in the bacon.
3. Add the frisée to the pan and stir to coat and distribute evenly. Taste and season with salt and pepper if needed. Now add the figs and stir. Transfer to a large platter and serve immediately.
   
   Note
   
   If the rendered bacon fat is less than 2 tablespoons, add vegetable oil.