Poached Eggs with Frisee

• 2 tbsp cider vinegar
• 1 tsp whole grain mustard
• 1 tbsp chopped tarragon
• 6 tbsp extra virgin olive oil
• Salt and freshly ground black pepper
• 6 oz (175g) thick-sliced bacon, coarsely chopped
• 1 head frisee
• 8 cherry tomatoes, cut in half
• 1/4 seedless cucumber, sliced
• 3/4 cup coarsely chopped walnuts
• 4 hot poached eggs

1. To make the dressing, whisk together the vinegar, mustard, and tarragon.
2. Gradually whisk in the oil.
3. Season with salt and pepper.
4. Cook the bacon in a nonstick frying pan over medium heat about 810 minutes, until crispy and brown.
5. Meanwhile, break up the frisee into small leaves.
6. Divide among four serving plates, and top with the cherry tomatoes, cucumber slices, and walnuts.
7. Place a hot poached egg in the center of each salad, and sprinkle the hot bacon on top.
8. Drizzle with equal amounts of the dressing and serve immediately.

vinegar, grain mustard, tarragon, extra virgin olive oil, salt, bacon, frisee, tomatoes, cucumber, walnuts, eggs

Taken from www.cookstr.com/recipes/poached-eggs-with-frisegravee (may not work)