Curly endive salad with warm bacon vinaigrette

This recipe is from Michael Lomonaco (with the sub-recipe for croutons omitted).

Ingredients:

1 lb sliced bacon, cut crosswise into one-inch pieces;

2 tbsp chopped shallot;

1 tbsp Dijon mustard;

1 1/4 cup white wine vinegar;

Fine sea salt;

Freshly ground black pepper;

1/2 cup olive oil;

1 head (about 1/2 lb) curly endive or 2 heads frisee, cut into bite-sized pieces, well washed and dried

Directions: Warm a saute pan over low heat. Put in the bacon and saute until the fat is rendered and the bacon is crispy, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper-towel lined plate to drain. Pour off and discard all but 2 tbsp rendered fat from the pan. (Leave more drippings in the pan for a richer dressing.) Add the shallots to the pan over low heat, stir in the mustard and vinegar, and season with salt and pepper. Slowly whisk in the oil to make an emulsified dressing. Put the endive into a salad bowl. Drizzle the dressing over the greens, add the bacon, and toss. Divide the salad among 4 to 6 salad plates and serve while the dressing is still warm and fragrant.

Adrienne's note: The dressing is way too watery and vinegar-y! The salad itself is great- curly endive, bacon, and other special additions suggested by the chef (toasted walnuts and bleu cheese). The next time I try it, I'll use a different tangy vinaigrette-- maybe an apple cider vinaigrette.

My question to cooks out there: Is the ratio of oils to vinegar correct here? I usually see 1 part vinegar to 2 or 3 parts oil. In this recipe, the ratio is reversed: about 2 to 3 parts vinegar to 1 part oil. Should the recipe read "1/4 cup white wine vinegar" instead of 1 and 1/4 cup white wine vinegar?