Frisée Salad with Baked Goat Cheese and Bacon

Preheat the oven to 350°. In a skillet, fry the bacon over moderate heat until crisp, 6 minutes. Pour off the fat. Add 1 tablespoon of vinegar to the bacon and cook until evaporated.

In a small bowl, whisk the grapeseed oil with the remaining 2 tablespoons of red wine vinegar, the walnut oil and mustard and season with salt and pepper.

On a baking sheet, spread the bread with the butter. Bake for 6 minutes, or until golden. Top each toast with a cheese half. Bake for about 8 minutes, or until the cheese is warmed and soft.

Meanwhile, in a large bowl, toss the frisée, bacon, chives and vinaigrette. Mound the salad on plates and set a goat cheese toast alongside. Grind some pepper over the cheese and serve.