From Cooking from the Heart: My Favorite Lessons Learned Along the Way by John Besh/Andrews McMeel Publishing
4 slices thick bacon, cut into lardons
4 slices country bread, roughly cubed
½ shallot, finely chopped
3 tablespoons sherry vinegar
2 tablespoons canola oil
2 teaspoons pumpkin seed oil
Freshly ground black pepper
8 handfuls mâche
Cook the bacon in a large skillet over medium heat until crispy. Remove and drain on paper towels. Scatter the bread cubes in the same skillet and toss to evenly coat with the bacon fat. Cook until the croutons are crunchy and golden, about 5 minutes. Sprinkle with salt and drain on paper towels. Return to the pan to crisp.
For the vinaigrette, whisk together the shallot, vinegar, and oils in a small bowl. Season with salt and pepper.
Put the mâche in a large salad bowl, drizzle with the vinaigrette, and toss gently. Sprinkle with the bacon pieces and croutons and serve.