-
1
Add 2 tablespoons olive oil and pancetta to a skillet; cook over medium heat until pancetta is crisp.
-
2
Using a slotted spoon, remove pancetta to paper towels to drain; set aside.
-
3
Make salad dressing: combine the olive oil, vinegars, garlic, shallot, salt, and pepper in a small bowl; set aside.
-
4
Poach the eggs: use your preferred method or as follows-bring enough water to cover whole (unshelled) eggs to boil in a small saucepan; gently lower eggs into boiling water.
-
5
Let them boil only for 30 seconds, then carefully remove them (this preliminary cooking serves to set the whites a bit and makes the eggs much easier to handle).
-
6
Bring the 5 cups water and cider vinegar to a simmer in a deep skillet.
-
7
Gently crack each egg and open it directly over the simmering water.
-
8
Let the egg gently slide into the water; spoon simmering water over the eggs if they are not completely submerged.
-
9
Remove the skillet from the heat and cover for 4-5 minutes; assemble salad during this time.
-
10
To make 6 individual servings: place 1 head of frisee on each plate and spoon the dressing on top.
-
11
When poached eggs are ready, with a slotted spoon lift them out of the water and onto a kitchen towel to drain.
-
12
Carefully place the drained eggs on the dressed frisees.
-
13
Season to taste with salt and pepper; scatter pancetta over the eggs.
-
14
Garnish each plate with freshly made crostini; serve immediately.
