Salad With Canadian Bacon And Poached Eggs

• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 2 tablespoons minced shallots
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 5 1/2 teaspoons red-wine vinegar
• 4 tablespoons extra-virgin olive oil
• 6 oz sliced Canadian bacon, cut into 1- by 1/4-inch pieces
• 1/2 teaspoon black pepper
• 4 large eggs
• 6 cups torn frisee

1. Whisk together mustard, salt, shallots, parsley, and 4 1/2 teaspoons vinegar in a large bowl. Add 3 tablespoons oil in a slow stream, whisking until emulsified.
2. Heat remaining tablespoon oil in a 12-inch skillet over high heat and brown bacon with pepper, stirring, 1 to 2 minutes.
3. Fill a deep 10-inch skillet with 1 1/2 inches of water and 1 teaspoon vinegar and bring to a simmer. Break 1 egg into a cup, then slide into water. Repeat with remaining 3 eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes. Transfer eggs to paper towels and season with salt and pepper.
4. Toss frisee with dressing. Serve topped with bacon and eggs.

mustard, salt, shallots, parsley, redwine vinegar, extravirgin olive oil, bacon, black pepper, eggs, torn frisee

Taken from www.epicurious.com/recipes/food/views/salad-with-canadian-bacon-and-poached-eggs-233966 (may not work)