Recipe: Pluot and Radicchio Salad

 This recipe comes from Bon Apetit


    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 olives
    Kosher salt, freshly ground pepper

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

    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.

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

    Transfer salad to a platter, then crumble bacon over.