Frisée Salad with Lardons and Poached Egg

Course Appetizers Total Time Under 1h

Ingredients in this Recipe

1 garlic clove, finely chopped
1 medium shallot, finely chopped
1 tablespoon white or white wine vinegar
1 teaspoon chopped fresh thyme
2 heads of frisée (curly endive), outer leaves and tough core removed, remaining leaves separated and washed and dried well
2 slices of thick cut bacon, cut crosswise into ¼ inch sticks
2 tablespoons chopped fresh parsley
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons olive oil
4 eggs
About three ½ inch thick slices of good French or Italian bread, crusts removed and cut into 1 inch squares to make croutons
Kosher salt and freshly ground black pepper

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