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Crisp Winter Lettuces with Warm Sweet-and-Sharp Dressing

['12 cups mixed salad greens such as romaine, watercress, and Bibb and/or Boston', '1 large bunch arugula (optional), coarse stems discarded', '6 scallions, thinly sliced diagonally', '2 tablespoons finely chopped chives', '9 bacon slices (1/2 pound)', '1 1/2 cups cider vinegar', '1/4 cup granulated sugar', '1/4 cup packed light brown sugar', '1 1/2 teaspoons kosher salt']

Tear greens into large pieces and put in a large salad bowl with arugula, scallions, and chives.
Cook bacon in a 12-inch nonreactive skillet over medium heat until crisp. Transfer bacon to paper towels to drain, then stir vinegar, sugars, salt, and 1/2 teaspoon pepper into fat in skillet. Boil, stirring occasionally, until reduced to about 3/4 cup, 10 to 12 minutes. (Dressing should be syrupy and bubbling.)
Crumble bacon over salad, then toss with enough warm dressing to lightly coat. Season with salt and pepper.

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