Parmesan Vinaigrette

1. Combine the garlic and grated parmesan in a food processor. Pulse until a paste forms. Blend in the white wine vinegar and honey.
2. With the processor running, very slowly drizzle in the oils and blend until emulsified.
3. Add in the lemon juice. Season with salt and freshly cracked black pepper to taste. Set aside.

Butter Lettuce Salad

1. Preheat the oven to 350°F. Place the strips of bacon onto a foil-lined sheet pan in one, even layer. Bake for 30 minutes, or until crispy. Drain the bacon on paper towels and let cool. Once cooled, roughly chop.
2. Heat a large skillet over medium heat. Add enough olive oil to the skillet to come up about ¼ inch. Tear the crusty bread into large bite-size pieces. Once the oil is hot, add the torn bread. Toast until golden and crisp on all sides. Transfer the croutons to a plate lined with paper towels. Immediately season with a pinch of salt.
3. Combine the butter lettuce, endive, radishes, bacon, and croutons in a large mixing bowl. Drizzle in just enough parmesan vinaigrette to fully coat the ingredients. Toss well to combine.
4. Plate the salad in a large serving bowl. Use a peeler to create shaves of parmesan cheese from the chunk. Garnish with the parmesan, fresh dill leaves, and more freshly cracked black pepper.