Frisée Salad with Poached Egg and Lardon

Ingredients

1 head frisée lettuce, washed and torn
4 oz lardons or thick-cut bacon, chopped
1 shallot, minced
1 tbsp Dijon mustard
2 tbsp red wine vinegar
⅓ cup olive oil
2 eggs
Salt and pepper to taste
Chives or parsley for garnish (optional)

Directions

In a small skillet, cook lardons over medium heat until crisp. Remove and set aside, reserving fat.
Whisk together mustard, vinegar, and shallot in a bowl. Slowly drizzle in olive oil and warm bacon fat to emulsify. Season to taste.
Poach eggs in simmering water with a splash of vinegar for 3–4 minutes. Remove with slotted spoon and drain.
Toss frisée with warm vinaigrette and plate.
Top each salad with crispy lardons and a poached egg. Garnish as desired and serve immediately.

Nutrition Facts

Servings per recipe: 4

Calories: 360 kcal

% Daily Value*
Total Fat: 21g	27%
Saturated Fat 6g	30%
Trans Fat 0g	0%
Cholesterol: 210mg	70%
Sodium: 340mg	15%
Total Carbohydrates: 6g	2%
Iron: 1.6mg	9%
Protein: 10g	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.