8 bacon slices, cut into 1/2 inch pieces
4 cups (packed) coarsely chopped escarole
8 cups mixed baby greens
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped cilantro
1 tablespoon fresh chopped taragon
6 tablespoons olive oil
2 tablespoons red wine vinegar

Cook bacon till crisp. Drain on paper towels. Toss greens and herbs together. Add oil and toss. Add vinegar and toss. Season to taste with salt and pepper. Sprinkle servings with bacon.