Frisee Aux Lardons

• 3 cloves garlic, peeled and chopped
• 2 1/4 cups extra virgin olive oil
• Salt and freshly ground black pepper
• 1 baguette or crusty Italian loaf
• 16 slices bacon
• 1/4 cup Dijon mustard
• 1/2 cup fresh lemon juice
• 1 tablespoon sugar
• 1/2 teaspoon ground white pepper
• 1/2 cup white vinegar
• 6 to 8 large eggs (1 egg per serving)
• 6 to 8 small bunches (1 bunch per serving) Italian frisee, washed and dried
• 1/4 pound Cantal or Gruyere cheese

1. Preheat oven to 400 degrees.
2. In a small mixing bowl, combine garlic, 1/4 cup of the olive oil, and salt and black pepper to taste.
3. Slice the bread thinly on the diagonal, to make ovals 3 inches long; 3 per serving will be needed.
4. Brush both sides of the bread with the oil mixture, and place on a baking sheet.
5. Bake until golden brown, about 5 minutes.
6. Set aside.
7. Bring a medium pot of water to a boil, add bacon, blanch 30 seconds, then remove and drain well.
8. Dice bacon into 1-inch pieces.
9. Place a medium saute pan over medium heat, add bacon and saute until browned.
10. Then, remove the pan from heat.
11. Discard the fat, then set aside the bacon in the pan.
12. In a medium mixing bowl, combine mustard, lemon juice, sugar and white pepper.
13. Mix well.
14. Slowly whisk in the remaining 2 cups olive oil until well blended.
15. Season with salt to taste.
16. Add half the mixture to the pan with the bacon, and stir.
17. Reserve the remaining vinaigrette.
18. In a medium nonreactive saucepan, combine 4 cups water with vinegar and 1 1/2 teaspoons salt.
19. Bring to a boil, then reduce heat to low.
20. One at a time, gently break each egg into the water.
21. Simmer just until whites are firm, about 3 minutes.
22. Remove with a slotted spoon, and drain well in a colander.
23. In a large mixing bowl, combine frisee with bacon mixture.
24. To serve, place an equal amount of frisee in a mound in the center of each plate.
25. Slant three croutons on top so that they touch at the center of the plate over the frisee.
26. Using a cheese or vegetable peeler, cut slices of the cheese, placing one over each crouton.
27. Place a poached egg on top of each salad, right where the croutons come together.
28. Drizzle some of the reserved vinaigrette around the edge of each plate.
29. Serve immediately.

garlic, extra virgin olive oil, salt, crusty italian, bacon, dijon mustard, lemon juice, sugar, ground white pepper, white vinegar, eggs, bunches, cantal

Taken from cooking.nytimes.com/recipes/6478 (may not work)