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1
Tear the frisee into bite-size pieces and put in a large bowl.
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2
In a large heavy skillet, cook the bacon over moderate heat, stirring occasionally, until golden.
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3
Remove the bacon and drain off all but 2 tablespoons of bacon fat from the skillet.
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4
Fill a large saucepan half way with water and stir in the white vinegar.
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5
Heat the liquid to just below a simmer.
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6
Break each egg into a teacup.
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7
With a spoon, create a whirlpool or tornado effect in the saucepan.
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8
Slide 1 egg into the simmering liquid.
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9
Just on the surface of the liquid, continue the whirlpool to assist the white in wrapping around the yolk.
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10
Add the remaining 3 eggs one at a time using the same method.
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11
Simmer the eggs about 2 minutes.
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12
Immediately remove the eggs with a slotted spoon to a bowl.
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13
Reheat the bacon fat in the skillet over moderate heat.
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14
Add the shallot and cook, stirring, for 1 minute.
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15
Add the sherry vinegar and boil until 1 tablespoon liquid remains.
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16
Whisk in the Dijon mustard and honey.
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17
Pour the hot dressing over the frisee and toss with salt, and pepper, to taste.
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18
Crumble the crisp bacon slices over the salad and garnish with chives, and tarragon.
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19
For the croutons:
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20
Preheat the oven to 350 degrees F. On a large sheet tray, drizzle the baguette slices with olive oil and bake for 10 to 12 minutes, until crisp and golden brown.
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21
Cool the croutons.
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22
Divide the salad evenly among 4 plates and top with the poached eggs and garlic croutons.
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23
Season the eggs with salt, and pepper, and serve the salad immediately.
