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How to assemble:

3 ounces thickly sliced bacon, cut crosswise into 1/4-inch strips
3 tablespoons red wine vinegar
3 tablespoons grapeseed oil
2 tablespoons walnut oil
2 teaspoons Dijon mustard
Salt and freshly ground pepper
4 slices of country bread
1 tablespoon plus 1 teaspoon unsalted butter, softened
Two 3 1/2-ounce round goat cheeses, such as Crottin de Chavignol, halved horizontally
1/2 pound frisée lettuce (8 cups)
1/4 cup minced chives

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.

A few bistros worth stopping by:

Chez L’Ami Jean
27, rue Malar , Paris 75007
(Btwn Rue De L’Universite & Saint-Dominque)

Bistrot de l’Oulette
38, rue des Tournelles, Paris 75004
(At place des Vosges)

Les Fous de l’Île
33, rue des Deux-Ponts, Paris 75004
(At Quai d’Anjou)

Au Bascou
38, rue Reaumur, Paris 75003
(At rue Volta)