How to Make It
In a skillet, cook the bacon over moderate heat until crisp. Drain on paper towels. Cut the slices in half crosswise.
In a small bowl, combine the shallot, vinegar and olive oil and season with salt and pepper. In a large bowl, toss the frisée with the vinaigrette; mound on plates. Arrange the bacon, tomatoes and blue cheese around the frisée and serve.