Frisee Salad with Lardons and Poached Eggs

• 1/2 pound frisee (French curly endive)
• 6 ounces slab bacon or thick-cut bacon slices
• 2 tablespoons distilled white vinegar
• 4 large eggs
• 2 tablespoons chopped shallot
• 3 tablespoons red-wine vinegar

1. Tear frisee into bite-size pieces and put in a large bowl.
2. If using slab bacon, cut lengthwise into 1/4-inch-thick slices.
3. Cut bacon slices crosswise into 1/4-inch-thick sticks (lardons).
4. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until golden and remove skillet from heat.
5. Have ready another skillet with 1-inch warm water.
6. Half-fill a 4-quart saucepan with water and stir in white vinegar.
7. Bring liquid to a bare simmer.
8. Break each egg into a teacup.
9. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon, moving egg gently.
10. (Egg will become oval, with yolk completely covered by white.)
11. Add remaining 3 eggs in same manner.
12. Simmer eggs about 1 1/2 minutes for runny yolks to about 3 minutes for firm yolks.
13. (Serving this salad with runny, not fully cooked yolks may be of concern if there is a problem with salmonella in your area.)
14. Immediately transfer eggs to skillet of warm water.
15. Reheat bacon in its skillet over moderate heat.
16. Add shallot and cook, stirring, 1 minute.
17. Add red-wine vinegar and boil 5 seconds.
18. Immediately pour hot dressing over frisee and toss with salt and pepper to taste.
19. Divide salad among 4 plates and top with drained poached eggs.
20. Season eggs with salt and pepper and serve salad immediately.

bacon, white vinegar, eggs, shallot, redwine vinegar

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