Step 1Place the shallots, olive oil, thyme and salt in a small, heavy saucepan. Cook over low heat until the shallots are golden and caramelized, about 20 minutes. Remove from the heat and reserve.
Step 1In a large saute pan, cook the bacon over low heat until crisp; drain on paper towels.
Step 2Crumble the bacon into a large, metal bowl. Add the shallot confit, mustard, vinegar, garlic, olive oil and sugar and whisk to combine.
Step 1Heat the oven to 450 degrees. In a medium bowl, gently mix the tomato halves, olive oil, garlic and thyme to coat the tomatoes.
Step 2Place the coated tomato halves face down on a baking sheet. Cook until the skin is blistered, about 15 minutes.
Step 3Cool, peel and reserve.
Step 1Wash and dry the lettuce. In a large bowl, toss the leaves with a small amount of the vinaigrette. Reserve the rest.
Step 2Divide the dressed lettuce among 4 plates. Arrange equal portions of melted tomatoes over each salad. Crumble the shaved egg over each. Drizzle the remaining vinaigrette around the edges of the plates. Serve immediately.