Frisée + Poached Egg Salad Recipe

Preparation Instructions

1. 1

   Prepare the Sherry Vinaigrette

   In a small bowl, whisk together sherry vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until well combined. Set aside.

2. 2

   Cook the Pancetta and Mushrooms

   In a skillet over medium heat, cook diced pancetta until crispy, about 5 minutes. Remove pancetta and drain on paper towels. In the same skillet, add sliced mushrooms and sauté until golden brown, about 4-5 minutes. Remove from heat.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes for a soft yolk or longer for desired doneness. Remove with a slotted spoon and drain on paper towels.

4. 4

   Assemble the Salad

   In a large bowl, combine frisée lettuce, sautéed mushrooms, crispy pancetta, and chopped parsley. Drizzle with sherry vinaigrette and toss gently to combine.

5. 5

   Serve

   Divide the salad onto plates, top each with a poached egg, and serve immediately.