Prepare the vinaigrette and bacon
In a blender or food processor, combine the garlic, sliced shallot, oil, vinegar, mustard, ¾ teaspoon salt, and ¼ teaspoon pepper. Process until smooth. (You will have more vinaigrette than you will need for the salad; store the remainder in an airtight container in the refrigerator for up to 1 week.) In a heavy saucepan over low heat, cook the bacon, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain.