Makes 4 servings

Ingredients:
8 cups (1 head) frisee lettuce or curly endive, washed
4 slices of back bacon, ¼-inch thick

Dressing
1 medium shallot, minced
3 Tablespoons red wine vinegar
2 teaspoon Dijon mustard

Croutons
¼ loaf sour dough bread
2 Tablespoons olive oil
Salt and pepper

Poached Eggs
2 Tablespoons white vinegar
4 cups water
4 eggs

Wash the lettuce and tear into smaller pieces and place in a large salad bowl.

To make lardons, cut the hunk of bacon into ¼ inch thick slices and then into ¼ inch strips and cook in a pan on medium heat till browned. Remove the lardons to a plate with a paper towel and reserve the bacon fat for the dressing.

To make the dressing, reheat the reserved bacon fat and cook the minced shallots in it for about 30 seconds. Turn off the heat and add the vinegar and mustard, whisking to combine.

To make the croutons, tear the bread up into bite size pieces and place on a sheet pan. Sprinkle with olive oil, salt and pepper and toss to coat. Bake at 350 degrees till golden brown and crispy, about 15 minutes.

To poach the eggs, place the white vinegar and water in a flat pan and heat to just under a simmer. Crack the eggs into separate cups then slip them into the hot water. Poach for 3 minutes then spoon them out into a bowl of warm water to hold them.

To assemble the salad, pour the hot dressing over the salad greens, add the lardoons, and toss. Then sprinkle in the croutons. Portion the salad out on plates and top each salad with a poached egg. Season the egg with salt and pepper.