Frisée and Wild Mushroom Salad with Poached Egg

(5) Course Appetizers

Ingredients in this Recipe

1 1/2 pounds assorted wild mushrooms (such as chanterelles, morels, oyster, and crimini), thickly sliced
2 bunches French breakfast radishes or other small radishes, trimmed, thinly sliced on diagonal
3 tablespoons fresh lemon juice, divided
6 large eggs
6 tablespoons extra virgin olive oil, divided
Coarse kosher salt

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