Name: Bistro Salad with Poached Eggs
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 8 ounces haricots verts or green beans, trimmed; 4 slices thick-cut bacon, cut into 1/2-inch pieces; 3 tablespoons white wine vinegar; 2 teaspoons dijon mustard; 2 heads frisee, torn (about 8 cups); 1 head Belgian endive, halved lengthwise and thinly sliced; 3 tablespoons chopped fresh herbs (such as parsley, tarragon or a combination); 1 small shallot, minced; Freshly ground pepper; 4 large eggs; 1/2 baguette, sliced and lightly toasted

Directions

Bring a medium saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; transfer to a paper towel-lined plate. Refill the pot with water and bring to a simmer.
Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour the drippings into a large bowl; whisk in 2 tablespoons vinegar and the mustard until smooth. Add the frisee, endive, haricots verts, herbs, shallot, bacon, 1/2 teaspoon salt and a few grinds of pepper; toss.
Add the remaining 1 tablespoon vinegar to the simmering water. Reduce the heat to low. Crack each egg into a ramekin or teacup, then gently slip into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove from the heat.
Divide the salad among plates. Remove the eggs with a slotted spoon, blot dry on a paper towel, then transfer to the salads. Season with salt and pepper and serve with the baguette.