Ingredients

• 1 tablespoon Dijon mustard
• 4 teaspoons red wine vinegar
• 2 teaspoons minced shallots
• 1/2 teaspoon minced garlic
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 4 ounces slab bacon, cut into 2-inch strips
• 8 ounces frisee, washed and patted dry
• 1 tablespoon chopped fresh chervil leaves
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh tarragon leaves
• 4 Poached Eggs, warm, recipe follows

Directions

Poached Eggs:

3 cups water

1/2 teaspoon white vinegar

1/2 teaspoon salt

4 eggs

In a medium saute pan with straight sides, bring the water, vinegar, and salt to a boil over high heat. Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well. Repeat with remaining eggs. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, about 2 to 2 1/2 minutes. Drain on paper towels.

Yield: 4 poached eggs