Salad Lyonnaise

• 1 clove garlic minced
• 3 tablespoons shallot minced
• 2 tablespoons whole grain mustard
• 2 teaspoons honey mild
• 2 oil packed anchovy fillets minced, optional
• 1/2 cup EVOO
• 1/2 teaspoon EVOO
• kosher salt
• black pepper
• 1/2 pound pancetta chopped
• 2 teaspoons white wine vinegar
• 4 large eggs
• 1 head chicory or frisee, core removed and roughly chopped
• grated lemon zest for garnish

1. Combine garlic, shallot, mustard, honey, and anchovies, if desired, in a bowl. Add a 1/2 cup of the oil in a slow, steady stream, whisking constantly. Season with salt and pepper.
2. Heat remaining 1/2 teaspoon of oil in a medium skillet over medium heat. Add pancetta and cook, stirring occasionally, until fat has rendered and pancetta is crisp, 5 to 7 minutes. Using a slotted spoon, remove to a paper towel-lined plate to drain.
3. While pancetta cooks, bring 4 inches of water to a boil in a saucepan over medium-high heat. Add vinegar. Crack 1 egg into a small bowl. Using a whisk or wooden spoon, stir water briskly in one direction, creating a small whirlpool in the center. Slide egg into the center of the whirlpool, cover pan, and immediately transfer to a cool surface. Let stand 4 minutes for a very runny yolk or 6 minutes for a firmer, creamier yolk. Using a slotted spoon, retrieve egg, blot bottom on a paper towel, and slide onto a plate. Season with salt and black pepper. Repeat with remaining eggs.
4. Toss together chicory with vinaigrette. Divide greens among four plates and top each with pancetta and poached eggs, dividing evenly. Season with salt and pepper and garnish with lemon zest.

garlic, shallot, whole grain mustard, honey, anchovy, evoo, evoo, kosher salt, black pepper, white wine vinegar, eggs, lemon zest

Taken from www.yummly.com/recipe/Salad-Lyonnaise-1185409 (may not work)