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1
In a small skillet, heat 1 tablespoon of the vegetable oil.
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2
Add half of the shallots and cook over moderately low heat, stirring frequently, until softened and golden, about 10 minutes.
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3
Add the vinegar and cook over moderately high heat until reduced by half, about 5 minutes.
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4
Transfer the contents of the skillet to a blender and let cool.
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5
Add the mustard and blend until smooth.
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6
With the machine on, add the remaining 1/4 cup plus 1 tablespoon of vegetable oil in a thin stream and blend until emulsified.
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7
Season the dressing with salt and pepper.
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8
In a large skillet, fry the bacon over moderately high heat until crisp, about 7 minutes.
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9
Drain the bacon on paper towels.
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10
Pour off the fat from the skillet.
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11
Add 2 tablespoons of the olive oil to the pan and heat until shimmering.
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12
Add the oyster mushrooms and garlic and cook over moderate heat, stirring occasionally, until the mushrooms are tender and browned, about 8 minutes.
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13
Scrape the mushrooms into a large bowl.
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14
Heat the remaining 2 tablespoons of olive oil in the skillet.
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15
Add the cremini mushrooms and the remaining shallots and cook over moderate heat until golden and tender, about 10 minutes.
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16
Add the mushrooms to the bowl and season with salt and pepper.
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17
Add the frisee, the cooked bacon and the vinaigrette, season with salt and pepper and toss.
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18
Transfer the salad to plates and serve right away.
