INGREDIENTS

  • 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

INSTRUCTIONS

  1. Cook bacon in dry medium skillet over medium-low heat, turning occasionally, until crisp, 8–12 minutes. Transfer to paper towels to drain.

  2. 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.

  3. Toss radicchio, plums, and olives in a large bowl. Drizzle dressing over; season with salt and pepper. Toss to coat.

  4. Transfer salad to a platter, then crumble bacon over.

| Adapted from Bon Appetite/Carla Lalli Music