Radicchio and Plum Salad
['4 slices bacon', '1 small shallot, finely chopped', '3 tablespoons sherry vinegar', '2 tablespoons olive oil', '1 teaspoon Dijon mustard', '1 head of radicchio, leaves separated, larger leaves torn', '4 plums, cut into wedges', '1/4 cup Gaeta olives']
Cook bacon in dry medium skillet over medium-low heat, turning occasionally, until crisp, 8–12 minutes. Transfer to paper towels to drain.
Reduce heat to low and cook shallot in same skillet, stirring often, until translucent, about 2 minutes. Add vinegar, oil, mustard, and 1 Tbsp. water and whisk until smooth.
Toss radicchio, plums, and olives in a large bowl. Drizzle dressing over; season with salt and pepper. Toss to coat.
Transfer salad to a platter, then crumble bacon over.
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