1/3 cup olive oil
1/2 pound sliced bacon
1 cup coarsely chopped walnuts
1 clove garlic, minced
8 cups assorted bite-size greens, such as curly endive, escarole or baby kale
2 tablespoons fresh lemon juice, or to taste
4 ounces fresh mild goat cheese, crumbled
Salt, to taste
Pepper, to taste

Heat the oil in a large, heavy skillet over moderate heat until hot but not smoking and cook the bacon, turning it occasionally, until crisp. Use tongs to transfer the bacon to paper towels to drain, reserving the fat in the skillet.

Crumble the bacon. Add the walnuts and garlic to the skillet and cook, stirring, over moderate heat until the nuts and garlic are golden. With a slotted spoon, transfer the walnuts to a large salad bowl and season them with salt.