1825 Pearl A, Boulder, CO 80302
2 heads frisée, torn
2 TBSP olive oil
¼ Lb bacon or pancetta, ½” diced
1 shallot, minced
3 TBSP sherry vinegar
1 TBSP Dijon mustard
1 lemon, juiced
Put the frisée in large salad bowl. Heat the olive oil in a skillet over medium heat. Once it is hot, add the bacon or pancetta, and cook it slowly until crisp, about 10 minutes. Add the shallot and continue to cook the mixture until the shallots have softened, a minute or two. Add the vinegar and mustard to the skillet, and bring it just to a boil, stirring, then turn off the heat.
Bring about 2 inches of water to a boil in a small, deep skillet, then lower the heat to barely bubbling. Add the lemon juice to the water. One at a time, break the eggs into a shallow bowl and slip them into the bubbling water. Cook the eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain them briefly on paper towel. Pour the warm dressing over the greens (they should wilt just a bit) and toss the salad. Top each salad with a poached egg and serve immediately.