Preheat oven to 180C. For bacon fat dressing, rub a frying pan with cut side of garlic, add oil and bacon and stir occasionally over medium heat until fat renders and bacon is crisp (10-20 minutes). Remove bacon with a slotted spoon and drain on absorbent paper. Add mustard and vinegar to pan, stir to combine, season to taste and keep warm.
Place walnuts on an oven tray, roast until golden (5-10 minutes), then cool. Combine frisée, witlof, apple, chives, walnuts and bacon in a large bowl. Add dressing, toss to combine, season to taste and serve immediately.
This recipe is from the June 2012 issue of Australian Gourmet