Salade Lyonnaise

Ingredients

• 8 ounces frisée (1-2 large heads)
• 2 tablespoons olive oil
• 8 ounces lardon or pancetta (bacon will do in a pinch)
• 2 tablespoons minced shallot
• 1/4 cup champagne vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1 tablespoon minced parsley
• black pepper to taste
• 4 <a href="https://www.pbs.org/food/fresh-tastes/poached-eggs/">poached eggs</a>
• 4 croissants

Instructions

1. 1
   Tear the frisée into bite-sized pieces and soak it in cold water for at least 10 minutes. This crisps the frisée giving it more structure. Drain the frisée and run it through a salad spinner to dry thoroughly.
2. 2
   Prepare 4 poached eggs. Cut the croissants in half and toast until browned and very crisp.
3. 3
   Cut the lardon into thick batons and add to a frying pan along with the olive oil. Fry over medium heat until the lardon are nicely browned. Transfer the lardon to a plate, and then add the shallots to the pan.
4. 4
   Fry the shallots until the just start turning brown and are very fragrant. Add the vinegar, mustard, honey and salt, and whisk the mixture together to create an emulsion. Add the parsley.
5. 5
   Put the frisée into a bowl along with the lardon and pour the warm dressing over the salad. Toss to coat.
6. 6
   To plate, put a croissant on the plate, cover with the salad, then top with a poached egg. Serve immediately with some fresh ground pepper.