Salade Lyonnaise

Ingredients

• 6 cups frisée lettuce, torn
• 6 oz bacon lardons or thick-cut bacon, diced
• 2 eggs
• 2 cups baguette, cubed
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 shallot, minced(optional)
• to taste salt and black pepper

Instructions

1. 1

   Toss baguette cubes with 1 tbsp olive oil, salt, and pepper; bake at 400°F for 8-10 minutes until golden to make croutons.

2. 2

   Render the bacon lardons in a skillet over medium heat for 8-10 minutes until crisp; remove with a slotted spoon, reserving the fat.

3. 3

   Whisk together Dijon, red wine vinegar, minced shallot, remaining olive oil, and 1 tbsp of the warm bacon fat to make the vinaigrette.

4. 4

   Poach the eggs: simmer water with a splash of vinegar, swirl, crack in eggs, and cook 3 minutes until whites are set.

5. 5

   Toss frisée with the warm vinaigrette, divide between plates, top with lardons, croutons, and a poached egg each. Season with pepper and serve immediately.