Frisée Salad With Maple-Bacon Vinaigrette

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6 cups torn frisée leaves

4 cups (3/4-inch) diagonally cut Belgian endive (about 3 heads)

1 cup thinly sliced radicchio

4 slices center-cut bacon

1/4 cup chopped shallots

2 tablespoons champagne vinegar

4 teaspoons maple syrup

1 teaspoon extra-virgin olive oil

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 ounces (about 3/4 cup) crumbled blue cheese

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