In a large non reactive bowl, gently separate the frisee.
In a large skillet over high heat, sauté the bacon until
firm but not crisp. Drain excess fat and return to flame. Add
shallots and sauté until translucent, about 3 minutes. Add
mushroom and continue to cook, another 3 minutes. Add olive oil
and butter and continue until butter has melted.
sherry vinegar. Remove from heat and pour over the frisee. Season
with salt and pepper and add the crumbled goat cheese. Toss until
frisee is evenly coated. Garnish with chervil.