Frisee with Lardons and Poached Eggs

• 2 tablespoons distilled white vinegar
• 4 large eggs
• 1 large head frisee (about 5 ounces), washed and spun dry
• 6 ounces (about 4 slices) thick-cut bacon, cut into 1/4-inch-thick strips
• 3 tablespoons finely chopped shallot
• 1/4 cup red-wine vinegar
• Coarse salt and freshly ground pepper

1. Bring a large, deep skillet of water to a boil.
2. Reduce to a simmer; add the white vinegar.
3. Fill a saucepan with warm water; set aside.
4. Break an egg into a small bowl; holding the bowl just over the vinegar water, gently slide the egg into the water.
5. Repeat with the remaining eggs.
6. Poach about 2 minutes (longer for firm yolks).
7. Use a slotted spoon to transfer the eggs to the pan of warm water.
8. Place the frisee in a large bowl; set aside.
9. Cook the bacon, stirring occasionally, in a medium saute pan over medium-high heat until golden brown, about 3 minutes.
10. Add the shallot; cook 1 minute.
11. Add the red-wine vinegar; bring to a boil, swirling to combine.
12. Pour over the frisee.
13. Season with salt and pepper; toss to coat evenly.
14. Divide among 4 plates.
15. Drain the eggs, and top each salad with one.
16. Sprinkle the eggs with salt and pepper.
17. Serve immediately.

white vinegar, eggs, head frisee, bacon, shallot, redwine vinegar, salt

Taken from www.epicurious.com/recipes/food/views/frisee-with-lardons-and-poached-eggs-392385 (may not work)