Frisee Salad with Lardons, Eggs and Herbed Vinaigrette

• 1 baguette, thinly sliced on the bias in 1/2-inch pieces
• 9 tablespoons extra-virgin olive oil, divided
• 1/2 pound sliced Gruyere cheese
• 1 pound lardons, cut into pieces
• 2 finely chopped shallots
• 1 tablespoon Dijon mustard
• 2 tablespoons sherry vinegar
• Salt and freshly ground black pepper
• 1 tablespoon chopped tarragon leaves
• 1 tablespoon chopped chervil leaves
• 4 tablespoons butter
• 6 large eggs
• 6 heads frisee, washed and dried

1. Preheat the oven to 400 degrees F.
2. Put baguette slices on a sheet pan and drizzle with 2 tablespoons olive oil.
3. Top each slice with some cheese.
4. Place into oven for 10 minutes or until cheese is melted and brown.
5. In a medium saute pan over medium-high heat, add 1 tablespoon olive oil and lardons.
6. Render lardons until crispy and caramelized.
7. While lardons are rendering, make the vinaigrette.
8. In a small bowl, combine the shallots and mustard.
9. Whisk in the vinegar and the remaining extra-virgin olive oil.
10. Season with salt and pepper, tarragon and chervil.
11. Remove the lardons from pan and drain on a paper towel lined plate.
12. Set aside.
13. In the same skillet, add butter and crack eggs 1 at a time and cook 2 minutes per side, or until yolks are set.
14. While the eggs are cooking, arrange frisee in a large bowl.
15. Pour dressing over frisee and toss to coat.
16. On 6 plates, arrange a mound of salad and top with fried eggs.
17. Garnish with the lardons, and set 2 croutons on each plate.
18. Serve immediately.

baguette, extravirgin olive oil, gruyere cheese, lardons, shallots, mustard, sherry vinegar, salt, tarragon leaves, chervil leaves, butter, eggs

Taken from www.foodnetwork.com/recipes/emeril-lagasse/frisee-salad-with-lardons-eggs-and-herbed-vinaigrette-recipe.html (may not work)