Lightened-Up Frisee Salad

Preheat oven to 400 F. Wash and drain the frisee (I used a salad spinner). Set aside in 2 serving bowls.

Bring a small pot of water up to boil for the eggs, add a pinch of salt and the vinegar (the vinegar helps the eggs stay together when poaching).

Cut the bread into chunks. Toss bread in a bowl with the olive oil and a dash of salt. Then spread it onto a sheet pan. Bake in a 400 F oven for about 5 minutes. Then lower oven to 250 F and continue baking (make sure to check regularly) until croutons are golden brown, about 15 minutes or so.

Add all ingredients for the vinaigrette into a small jar, put the lid on and shake vigorously. Dress the salad with the vinaigrette then add the croutons.

When the water is boiling, crack the eggs into it and leave them alone. After about 3-4 minutes remove eggs from the water with a slotted spoon making sure to tap off any excess water. Then place a poached egg on top of each salad.