How to Make It
Drain and rinse the beans. In a medium saucepan, combine the beans with the bay leaf, garlic and 4 cups of water and bring to a boil over high heat. Reduce the heat to moderately low, cover partially and simmer the beans until tender but not mushy, about 1 hour; add 1/2 teaspoon salt 10 minutes before they are done. Drain the beans and let cool to room temperature. Discard the bay leaf and garlic.
Meanwhile, preheat the oven to 350°. Toss the bread cubes with 2 teaspoons of the olive oil and arrange in a single layer in a baking dish. Bake for about 8 minutes, or until golden but not dry.
In a nonreactive medium skillet, fry the bacon over moderately high heat until crisp. Transfer the bacon to paper towels to drain. Add the remaining 2 tablespoons olive oil to the fat in the skillet. Add the shallots and cook over moderate heat, stirring occasionally, until just beginning to brown, about 7 minutes. Stir in the vinegar, season with salt and pepper and keep warm.
In a large bowl, toss the frisée with the beans, bacon, toasted croutons and tomatoes. Add the dressing and toss. Add the goat cheese and toss gently but thoroughly. Serve immediately.