Because the dressing is warm, you want to drizzle your salad with the dressing seconds before you serve it, or the salad will become too saturated and soggy with dressing.
Place a medium sauté pan or skillet over medium heat. Add 1 tbsp olive oil. Heat for 2 minutes. Carefully add the bacon, using tongs to lay the slices flat in the pan. Cook for 8 to 10 minutes, until completely brown and crispy. Place the cooked bacon on paper towels to drain. Place a small sauté pan or skillet over medium heat. Add 1 tbsp oilice. Heat for 1 minute. Add the shallots, sauté 4 to 5 min until translucent. Lower heat, and add lemon juice, red wine vinegar, oregano and thyme. Heat for 1 to 2 min. Slowly add the olive oil. Heat for 2 min.