1 tablespoon extra-virgin olive oil
4 ounces slab bacon (or thick-cut bacon), cut into 1/4-inch pieces
1 tablespoon white vinegar
1 tablespoon minced shallots
1 1/2 tablespoons Champagne vinegar, or more to taste
1/2 tablespoon Dijon mustard
Salt, to taste
2 large eggs
1/4 pound (1 small head) frisée, rinsed thoroughly and torn into bite-size pieces
Freshly cracked black pepper
- Add the oil and lardons to a large nonreactive skillet and heat over medium heat, stirring occasionally, until the bacon has rendered its fat, taken on some color, and is just starting to crisp. Remove the lardons to a paper-towel-lined plate, leaving behind as much bacon fat as possible.
- Meanwhile, bring a large pot of water to a boil, then reduce the heat to a simmer. Add about 1 tablespoon white vinegar to the simmering water.
- Add the minced shallots to the bacon fat and cook, stirring occasionally until softened; remove from the heat. Pour in the Champagne vinegar and mustard; whisk to emulsify. Season to taste with salt.
- Poach the eggs  in the acidulated water. Carefully set the poached eggs aside on a small plate.
- Reheat the dressing if necessary (it should be warm, but not hot), add the frisée and lardons, and toss with your hands until everything is evenly coated in the dressing.
- Divide the greens and lardons between two plates and top each plate with a poached egg. Season with a few cracks of black pepper and more salt, if necessary. Serve immediately.
- Salads, Main Dishes
- Serves 2