Landmarc - Frisée Salad aux Lardons - City Cookin'

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Landmarc Frisée Salad aux Lardons
Serves 2

Ingredients
2 slices thick cut or slab bacon (about 2 oz.)
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 tablespoon warm bacon fat*
¼ teaspoon dijon mustard
1-2 heads frisée (curly endive), trimmed, cleaned, and dried
1 teaspoon distilled vinegar
2 large eggs


Instructions
Cut bacon crosswise into ¼ inch slices.
In a skillet, cook bacon over medium low heat until crisp, about 5 minutes.
Remove bacon from pan and drain on paper towels. Reserve fat for dressing.
In a small bowl wisk together red wine vinegar, olive oil, 1 tablespoon bacon fat, dijon, adding salt and pepper to taste. Pour dressing over frisee and toss until well coated. Refrigerate until serving.
Add distilled vinegar to medium pot of water and bring to a simmer. Break eggs in cups and gently pour eggs in water one by one. Cook for 4 minutes, until whites are set but yolks are still runny.* Remove eggs from water with slotted spoon and drain on paper towels.
Serve salad topped with bacon and hot poached egg.


Notes:
*Bacon fat adds great flavor to the salad dressing - if you're not using it, replace with equal amount olive oil.
*You may find it easier to poach eggs by swirling the water in the pan to create a slight tornado and adding eggs to the center. Use whatever method works for you - I did this technique wrong in the video and the eggs still turned out just fine!

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Music: "Computer" by State Shirt