Frisee aux Lardons

1. 1

   Wash and dry curly endive, place in a shallow salad bowl and refrigerate.

2. 2

   In a small skillet, simmer bacon for about 5 minutes in a small amount of water.

3. 3

   Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.

4. 4

   For the vinaigrette, whisk together mustard, vinegar and garlic.

5. 5

   Whisk in olive oil.

6. 6

   Season with salt and pepper.

7. 7

   Put a low-sided skillet on the stove and fill two-thirds with salted water.

8. 8

   Bring to a gentle simmer.

9. 9

   Crack each egg into a cup and carefully lower into the water.

10. 10

    Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft.

11. 11

    With a slotted spoon, remove to a towel-lined plate.

12. 12

    Lightly salt endive and toss with vinaigrette, coating well.

13. 13

    Divide greens among 4 plates, place an egg in center of each, then add 3 croutons.

14. 14

    Spoon warm lardons over salads.

15. 15

    Shower with freshly ground black pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.