- 1 head of Frisée, also called curly endive
- 2 stalks of leek, white and pale green parts only, sliced
- 3 strips of bacon, diced
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1 tsp dijon mustard
- sea salt and freshly ground pepper to taste
- 2 eggs
- Break apart Frisée leaves, tearing them apart from each other and in half. Rinse the leaves well and temporarily set them aside to dry.
- Cut each stalk of leek in half, lengthwise, before rinsing under water very well. Rinse each crevice to get rid of any grit. Slice the leeks in 1/4 inch slices.
- In a medium saucepan, fry the diced bacon until crispy; set aside. Sauté the sliced leeks in this same pan until they’re tender - about 5 to 8 minutes. Remove from pan.
- Boil a medium pot of water and poach two eggs.
- In a small bowl, whisk the olive oil, vinegar, dijon, a pinch of salt, and garlic together.
- Toss the Frisée with the leeks, bacon, and just enough vinaigrette to lightly coat the salad leaves. Plate the salad and top each salad with a poached egg. Sprinkle a little freshly ground pepper and some sea salt over the entire salad.
Adapted from Mon Petit Four