Frisée & Lardon* Recipe

Make vinaigrette

In a small bowl or jar combine 3 tbsp champagne vinegar, 1 tsp Dijon mustard, 2 tbsp finely minced shallot, 1 tsp maple syrup (if using), 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Whisk together until the mustard is fully incorporated.

While whisking, slowly drizzle in 6 tbsp extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add a little more vinegar for brightness or a pinch more salt if needed. Set aside at room temperature.

Cook lardons

Place a large skillet over medium heat. Add the 8 oz thick-cut bacon lardons (and 1 tsp butter if using). Cook, stirring occasionally, until the bacon is browned and crisp on the edges but still slightly tender in the center, about 8–10 minutes depending on thickness. Transfer lardons with a slotted spoon to a paper-towel-lined plate, reserving 1–2 tbsp rendered fat in the skillet. Keep warm.

Poach eggs

Fill a deep sauté pan or shallow saucepan with about 3 inches of water. Bring to a gentle simmer (small bubbles) over medium heat; do not boil. Add 1 tsp white vinegar and 1/4 tsp fine sea salt to the water. Crack each of the 4 large eggs into individual small bowls or cups.

Create a gentle vortex in the simmering water by stirring once, then slide each egg carefully from its cup into the water (you can poach 2 eggs at a time if the pan allows space). Poach eggs until whites are set but yolks are still soft — about 3 minutes for soft-poached. Use a slotted spoon to lift eggs, drain briefly on paper towel, and keep warm in a bowl (cover loosely) while finishing remaining eggs.

If needed, reheat lardons briefly in the reserved bacon fat for 30 seconds before plating to ensure they are warm and slightly crisp.

Assemble salad

Place 1.5 cups frisée per serving (6 cups total for 4 servings) into a large mixing bowl. Add optional 1/2 cup halved cherry tomatoes and 2 tbsp thinly sliced chives.

Drizzle about 2 tbsp of the champagne–Dijon vinaigrette over the frisée and gently toss to coat. Taste and add more dressing if desired — the salad should be lightly but evenly dressed.

Divide dressed frisée onto four plates (about 1.5 cups per plate). Evenly scatter the warm lardons over the salads (about 2 oz bacon per serving).

Top each salad with one soft-poached egg. Season each egg with a pinch of salt and a grind of black pepper. If desired, spoon a little of the reserved bacon fat over the frisée for extra richness (optional). Garnish with the remaining sliced chives.

To eat, gently pierce the poached egg so the yolk runs through the warm frisée and coats the leaves with the vinaigrette and bacon flavor. Serve immediately.