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1
Whisk together the mustard, vinegar, shallots, and garlic in a small bowl.
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2
Slowly drizzle the olive oil into the bowl while whisking constantly.
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3
Season the dressing with the salt and pepper.
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4
Set aside.
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5
Place the bacon lardons in a medium skillet or saucepan over medium heat and cook until crispy, about 8 to 10 minutes.
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6
Remove the bacon and set aside to drain on paper towels.
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7
Combine the frisee, chervil, chives, and tarragon in a large bowl.
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8
Drizzle the red wine vinaigrette over the lettuce and toss well to combine.
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9
Adjust seasonings with salt and freshly ground black pepper.
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10
Add the crispy bacon lardons and divide the salad among 4 salad plates.
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11
Place a warm poached egg on each salad and serve immediately.
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12
3 cups water
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13
1/2 teaspoon white vinegar
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14
1/2 teaspoon salt
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15
4 eggs
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16
In a medium saute pan with straight sides, bring the water, vinegar, and salt to a boil over high heat.
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17
Crack an egg into a cup and slide the egg gently into the water.
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18
Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well.
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19
Repeat with remaining eggs.
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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.
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21
Drain on paper towels.
