INGREDIENTS:

• 8 slices bacon
• 2 large heads frisée
• 30 grape tomatoes, halved lengthwise
• 3 large smoked trout halves, about 12 ounces, skin removed
• 1 small red onion
• ¼ cup pure maple syrup
• ¼ cup olive oil
• 3 tablespoons rice vinegar
• 2 teaspoons Dijon mustard
• ½ small clove garlic, minced
• 1 tablespoon finely chopped fresh dill

DIRECTIONS:

1. Cut bacon into ½-inch pieces and put in a large skillet.  Cook over medium-high heat until bacon is just crisp and fat is rendered, about 5 minutes.  Drain bacon on paper towels; set aside 3 tablespoons of the bacon fat.

2. Meanwhile, wash frisée and tear into large pieces.  Dry well.  Divide among 6  large plates.  Scatter halved tomatoes on top.  Cut trout in half, lengthwise, then crosswise into 1-inch strips; scatter on salads.  Cut onion into very thin rings and scatter on top.

3. To a small saucepan, add maple syrup, oil, vinegar, mustard, and garlic.  Stir in reserved bacon fat.  Using a small wire whisk, whisk until emulsified while heating gently over low heat until warm.  Stir in dill and add salt to taste.  Pour dressing over salads and serve immediately.

SERVES 6