This is one of my very favorite salads. It is one of my favorite classic French bistro dishes, slightly updated with the addition of fresh mint. It is creamy and tart and salty with the bacon, all of the flavors combine into an amazing, flavorful and satisfying salad. It can be a light meal on its own with a fresh baguette, or paired with a soup for a full lunch or dinner.

Frisee and Lardon Salad with Poached Egg

-1 Lb of frisee (French curly endive)
-6 oz thick cut bacon
-2 Tablespoons white vinegar
-4 large eggs
-2 Tablespoons Finely chopped shallot
-3 Tablespoons red-wine vinegar
-1 Tablespoon grainy French mustard
-2 Tablespoons extra-virgin Olive Oil
-2 Tablespoons chiffonade of fresh mint
-Kosher Salt and Black Pepper

1) Tear frisee into bite-size pieces and put in a large bowl.

2) For the “lardons”, cut bacon into 1/4 inch pieces. In heavy skillet cook bacon over moderate heat, stirring occasionally, until bacon is crispy and fat is rendered. Then remove skillet from heat and set aside.

3) Half-fill a 4-quart saucepan with water and stir in white vinegar. Bring liquid to a simmer.

4) (Meanwhile, prepare another skillet with 1 inch warm water, and set aside). Gently break each egg into the simmering liquid and immediately push white around yolk with a slotted spoon, moving egg gently. (Egg will become oval, with yolk completely covered by white.)

5) Simmer eggs about 1 1/2 minutes for runny yolks to about 3 minutes for firm yolks. Immediately transfer eggs to skillet of warm water.

6) Reheat bacon in its skillet over medium heat. Add the chopped shallot, sprinkle with kosher salt and cook until softened, stirring, about 2 minutes.

7) Add red-wine vinegar and boil 5 seconds. Remove from heat, and pour mustard and olive oil into pan.

8) Mix slightly, and immediately pour hot dressing over frisée and toss with salt and pepper to taste.

9) Divide salad among shallow bowls and top with drained poached eggs. Season eggs with salt and pepper, sprinkle with the mint and serve salad immediately.