Bacon Summer Salad

Yields:	4 servings
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1/4	pound	bacon
1/2	cup	vegetable oil	walnut
1	each	head lettuce	Romaine
2	bunch	watercress
3	each	belgian endive	heads
2	ounces	vinegar	wine, red
2	ounces	vinegar	raspberry
8	slices	bread, white	french, cubed and rubbed with garlic
1	x	salt	to taste
1	x	black pepper	to taste

Cut bacon into rough pieces and cook for 3 to 4 minutes; it should not color.

Put greens in a bowl and add oil and bacon drippings, tossing to coat.

Deglaze bacon pan with wine vinegar and reduce slightly.

Pour this over the salad and add raspberry vinegar.

Add croutons and toss.

Correct seasoning. Serve.

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tastes yummy