Preheat oven to 400°F (200°C). Arrange 12 baguette slices on a baking sheet. Brush each slice lightly with 2 tsp olive oil. Bake until golden and crisp, about 6–8 minutes, flipping once halfway. Remove from oven and while warm, rub cut side of the halved garlic clove over each toast for aroma. Set aside.

Warm Bacon Vinaigrette

Cook bacon

Cut bacon into 1/2-inch pieces. In a medium skillet over medium heat, add the bacon pieces and cook, stirring occasionally, until crisp and browned, about 7–9 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, reserving the rendered bacon fat in the pan (about 2–3 tbsp). Keep pan over low heat.

Build vinaigrette

To the warm bacon fat in the skillet, add the minced shallot and cook gently for 30–45 seconds until fragrant but not browned. Remove skillet from direct heat; add 3 tbs red wine vinegar, 1 tsp Dijon mustard, and 1 tsp honey. Whisk to combine and slightly emulsify. Slowly whisk in 3 tbs extra-virgin olive oil until blended. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness if desired. Stir in the reserved crisp bacon pieces. Keep warm over very low heat (or briefly reheat before dressing salad).

Salad

Prepare vegetables

Trim the woody ends from 12 asparagus stalks. Using a vegetable peeler or mandoline, shave asparagus lengthwise into thin ribbons and place in a bowl. Very thinly slice the watermelon radish into rounds (about 1–2 mm thick); you should get 20–24 slices. Combine the shaved asparagus and radish slices with 6 cups frisée in a large mixing bowl.

Dress salad lightly

Drizzle 2 tbs extra-virgin olive oil and 1 tsp fresh lemon juice over the greens and vegetables. Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Toss gently to coat. Note: the warm bacon vinaigrette will be added just before serving — the light oil and lemon help season the frisée without wilting the burrata.

Assemble burrata and plate

Divide the dressed frisée, shaved asparagus, and radish among 4 plates (about 1.5 cups salad per plate). Gently tear or place one burrata ball (half a piece if using two per plate total) onto each portion, keeping the center intact so the creamy interior is visible when cut. Spoon the warm bacon vinaigrette evenly over each assembled salad — aim for about 1½ tablespoons vinaigrette per plate so it warms the burrata and greens but does not saturate them.

Finish and serve

Scatter the reserved crisp bacon pieces from the vinaigrette over the salads. Add crostinis to the side. Sprinkle optional microgreens or basil, a pinch (about 1/8 tsp) flaky sea salt, and a crack of fresh black pepper over each burrata. Serve immediately so the burrata is creamy and the vinaigrette remains warm.