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1
Preheat oven to 350F.
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2
Spread 3 tablespoons of oil with a brush on both sides of bread and season with salt and pepper.
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3
Cut each slice into cubes and bake croutons on a baking sheet in middle of oven until golden brown, about 10 minutes.
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4
In a saucepan boil salt pork in cold water to cover for 2 minutes and drain in a colander.
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5
Rinse salt pork under cold water and pat dry with paper towels.
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6
Heat remaining 1 tablespoon oil in a skillet over moderate heat and in it cook salt pork, stirring frequently, until browned.
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7
Remove salt pork with a slotted spoon and drain on paper towels.
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8
Pour 1/2 cup fat from skillet into a small bowl and whisk in shallots, white-wine vinegar, tarragon, garlic, and salt and pepper to taste until dressing is combined well.
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9
Fill a wide skillet with 2 inches water and add distilled vinegar.
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10
Bring liquid to a rolling boil over high heat and reduce heat to a bare simmer.
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11
Poach eggs, 3 at a time, by breaking each one into a saucer and sliding it into the water.
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12
As each egg goes in, push white back immediately toward yolk with a large slotted spoon, moving egg gently, and simmer 3 minutes.
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13
Drain eggs separately in slotted spoon, blot carefully with paper towels, and trim ragged edges of whites.
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14
In a large bowl toss together frisee, dressing, salt pork, and croutons.
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15
Divide salad among 6 plates and top with poached eggs.
