4 slices bacon
1 small shallot, finely chopped
3 tablespoons sherry vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 head of radicchio, leaves separated, larger leaves torn
4 summer plums, such as Queen Rosa or Early Golden, cut into wedges
¼ cup Kalamata or green olives
Kosher salt, freshly ground pepper
Cook bacon in dry medium skillet over medium-low heat, turning occasionally, until crisp, 8–12 minutes. Transfer to paper towels to drain.
Reduce heat to low and cook shallot in same skillet, stirring often, until translucent, about 2 minutes. Add vinegar, oil, mustard, and 1 Tbsp. water and whisk until smooth.
Toss radicchio, plums, and olives in a large bowl. Drizzle dressing over; season with salt and pepper. Toss to coat.
Transfer salad to a platter, then crumble bacon over.
| Adapted from Bon Appetite/Carla Lalli Music