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BLT Salad with Ranch

['1/2 pound slab bacon, cut into 1x1/4-inch pieces', '4 cups cubed (1 inch) French bread', '1 teaspoon dried thyme', '4 cups baby arugula', '4 cups frisée', '4 ripe tomatoes, cut into 1-inch cubes', '2 tablespoons snipped fresh chives', '1/2 cup prepared ranch dressing']

1. Cook the bacon in a nonstick skillet over medium-low heat until golden brown. Drain on paper towel. Reserve 2 tablepsoons of the bacon fat.
2. Preheat the oven to 350°F.
3. Toss bread cubes with bacon fat, thyme, salt, and pepper. Spread in a single layer on a rimmed baking sheet and bake until golden, 12-15 minutes, shaking the pan once.
4. Place arugula and frisée in a bowl.

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