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 plums, cut into wedges
• 1/4 cup Gaeta olives

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.