Lyonnaise Salad

Instructions

1. Prepare the lettuce
   Wash and dry the frisée lettuce thoroughly. Tear into bite-sized pieces, discarding any tough stems. Place in a large serving bowl and refrigerate until ready to serve.
2. Cook the bacon
   In a large skillet over medium heat, cook the bacon lardons until crispy and golden brown, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
3. Make the vinaigrette
   Reduce the heat to low and add the minced shallot to the bacon fat. Cook for 1 minute until softened but not browned. Remove the pan from heat and whisk in the red wine vinegar, Dijon mustard, olive oil, salt, and pepper. Keep the dressing warm.
4. Poach the eggs
   Bring a large pot of water to a gentle simmer. Add the white vinegar. Create a gentle whirlpool in the water with a spoon, then carefully crack each egg into a small cup and slide it into the water. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
5. Assemble the salad
   Remove the chilled frisée from the refrigerator and add the crispy bacon to the bowl. Pour the warm vinaigrette over the salad and toss gently to coat. Season with additional salt and pepper if needed.
6. Serve
   Divide the dressed salad among four plates. Top each serving with a poached egg. Sprinkle with chopped chives and parsley. Serve immediately, allowing diners to break the egg yolk and mix it with the salad as a rich addition to the dressing.