A Farm Favorite!
1 head frisee
4 slices thick cut bacon, cut into small squares
4 fresh farm eggs
Wash the frisee in cold water, discarding the tough outer leaves. Soak the washed leaves in ice water for 10 minutes. (This causes the leaves to become extra crisp.) Drain and dry the leaves, and place in a salad bowl. Meanwhile, fry the bacon cubes in a hot skillet until crispy and drain on paper towels. Poach the eggs in very gently simmering boiling water until set but still liquid, about 4-5 minutes. It helps to break each egg into a tea cup and gently slide it in. It also helps to add a shot of vinegar to the water to help them stay cohesive.
Mustard Vinaigrette dressing
3 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 Tbsp finely sliced shallot (optional)
Salt & pepper to taste
¼ cup good quality extra virgin olive oil
Mix together all ingredients except oil in a small bowl. Whisk in olive oil until an emulsion forms. Toss the frisee, bacon, and dressing together until well-coated, and serve garnished with a poached egg and a sprinkle of fresh pepper.