Frisée Aux Lardons Recipe
4 tablespoons distilled white vinegar
1 large head frisée, torn into bite-sized pieces.
4 slices thick-cut bacon, cut into 1/4-inch thick matchsticks
3 tablespoons minced shallot
1/4 cup red wine vinegar
Bring a saucepan or pot of water to a gentle simmer with the white vinegar—it should be barely bubbling. Crack the eggs (one at a time) into a ladle or small bowl, then lower or slip them into the water in one quick motion. Gently guide the eggs back into a compact shape if the whites spread out too much. Cook until the whites are completely set, 3-5 minutes. In the meantime, fry the bacon over medium-high heat in a skillet until browned and rendered, about 3-4 minutes, then ad the shallots for an additional minute. Remove from the heat, add the red wine vinegar, and stir well to incorporate, Toss the frisée in the dressing until well-coated, then season with salt and pepper. Plate, and top each salad with a poached egg. Finish with extra pepper.