Frisee Salad with Poached Eggs and Red Wine Vinaigrette

1. 1

   Whisk together the mustard, vinegar, shallots, and garlic in a small bowl.

2. 2

   Slowly drizzle the olive oil into the bowl while whisking constantly.

3. 3

   Season the dressing with the salt and pepper.

4. 4

   Set aside.

5. 5

   Place the bacon lardons in a medium skillet or saucepan over medium heat and cook until crispy, about 8 to 10 minutes.

6. 6

   Remove the bacon and set aside to drain on paper towels.

7. 7

   Combine the frisee, chervil, chives, and tarragon in a large bowl.

8. 8

   Drizzle the red wine vinaigrette over the lettuce and toss well to combine.

9. 9

   Adjust seasonings with salt and freshly ground black pepper.

10. 10

    Add the crispy bacon lardons and divide the salad among 4 salad plates.

11. 11

    Place a warm poached egg on each salad and serve immediately.

12. 12

    3 cups water

13. 13

    1/2 teaspoon white vinegar

14. 14

    1/2 teaspoon salt

15. 15

    4 eggs

16. 16

    In a medium saute pan with straight sides, bring the water, vinegar, and salt to a boil over high heat.

17. 17

    Crack an egg into a cup and slide the egg gently into the water.

18. 18

    Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well.

19. 19

    Repeat with remaining eggs.

20. 20

    When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, about 2 to 2 1/2 minutes.

21. 21

    Drain on paper towels.

* Per serving · 4 servings · Values may vary.