Toast the nuts in a large, dry skillet over low heat, stirring frequently, until golden, about 5 minutes. Remove the nuts.
Cut the bacon into ½-inch pieces and add to the skillet. Cook over medium heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels.
Whisk the oil, mustard, lemon juice, sugar, salt, and pepper in a medium bowl. Tear the frisée into small pieces and place in a serving bowl. Add the bacon, nuts, and goat cheese. Toss the salad with the dressing.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.