Frisee and Lardon Salad with Poached Egg

Tear frisee into bite-size pieces and put in a large bowl. For the “lardons,” cut bacon into 1/4 inch pieces. In heavy skillet cook bacon over moderate heat, stirring occasionally, until bacon is crispy and fat is rendered. Then remove skillet from heat and set aside.

Half-fill a 4-quart saucepan with water and stir in white vinegar. Bring liquid to a simmer. (Meanwhile, prepare another skillet with 1 inch of warm water, and set aside). Gently break each egg into the simmering liquid and immediately push the white around the yolk with a slotted spoon, moving the egg gently. (Egg will become oval, with the yolk completely covered by white.) Simmer eggs about 1 1/2 minutes for runny yolks to about 3 minutes for firm yolks. Immediately transfer eggs to the skillet of warm water.

Reheat bacon in its skillet over medium heat. Add the chopped shallot, sprinkle with kosher salt and cook until softened, stirring, about 2 minutes. Add red wine vinegar and boil 5 seconds. Remove from heat and pour mustard and olive oil into pan. Mix slightly, and immediately pour hot dressing over the frisée and toss with salt and pepper to taste.

Divide salad among shallow bowls and top with drained poached eggs. Season eggs with salt and pepper, sprinkle with the mint and serve salad immediately.