BISTRO BACON & EGG SALAD
4 thick-cut bacon slices (cut crosswise in thin strips)
1 shallot (finely chopped)
2 tablespoons of red wine or sherry vinegar
2 tablespoons of white vinegar
2 tablespoons of extra virgin olive oil
1 head of frisee salad (washed and chopped)
1/2 day old baguette (cubed into bite-size pieces) plus 3 tablespoon of olive oil for croutons
Salt and pepper
Vinaigrette: Place bacon in a cold sauté pan and heat over medium heat until crisp. Add shallots and sauté for 1-2 minutes. Remove from heat and allow to cool down for a couple of minutes. Add 2 tablespoons of vinegar and scrape up any brown bits clinging to the pan. Add olive oil and season with salt and freshly ground pepper.
Poach eggs: Fill a large, heavy, shallow pan with 3 inches of water and bring to a boil over medium heat. Reduce heat to very low and add 2 tablespoons of white vinegar to water.
Crack each egg into a small bowl and slide into the poaching water. Cook until the egg whites turn white and the yolks begin to cook, about 4 minutes. Remove egg with a slotted spoon and drain excess water.
Croutons: Preheat oven to 375ºF. Toss bread and oil in a large bowl. Season with salt and pepper. Place bread on a parchment-lined oven sheet. Bake for about 10 minutes or until golden brown and crispy.
Assemble salad: Arrange 4 individual bowls. Toss frisee salad and vinaigrette in each individual bowl. Add egg and croutons.