This salad was developed by Emily Nunn, using Lynn Rosetto Kasper’s “The Splendid Table” and the memory of a recipe in a very old issue of Metropolitan Home magazine as her guides.
4 to 5 slices bacon, cut crosswise into 1/2-inch pieces
1 cup pecan halves
1/4 cup extra virgin olive oil
2 large cloves garlic, chopped
2 shallots, halved lengthwise, sliced into 1/4-inch slices
1/2 teaspoon salt