A traditional French salad with frisee and a Dijon vinaigrette.
Okay, bacon, eggs, and buttered croutons and it counts as a salad?
Remove from heat, let drain of excess fat on a paper towel.
Elise Bauer
Once cool, chop.
Cut a slice of French or Italian bread into cubes.
Toast on medium high heat in a small saucepan with a teaspoon of melted butter.
Do not stir bread unless to turn to a different side once one side is toasted.
Poach egg your favorite way.
In a small jar, mix the olive oil, vinegar, mustard, salt and pepper.
Layer the frisee, chopped cooked bacon, shallots, and croutons on a salad plate.
Pour dressing over salad.
Top with the poached egg.
