Instructions: Wash frisee well and spin dry. Place frisee in a large bowl. Set aside. Cut bacon into 1/2- by 1-inch pieces. Heat a medium saute pan over medium-high heat. Add 1 tablespoon oil, and bacon. Cook until lightly browned, stirring occasionally, about 3 minutes. Add shallots, lower heat to medium, and cook until translucent, about 2 minutes. Add vinegar. Raise heat, and simmer for 30 seconds. Season with salt and pepper. Add remaining tablespoon oil, and swirl to combine. Set aside.

Bring a small pot of water to a boil. Reduce to a simmer. Break one egg at a time into boiling water. Poach for about 2 minutes for a runny egg, longer if desired.

While the eggs are poaching, pour warm dressing over frisee. Sprinkle with parsley. Toss to combine. With a slotted spoon, remove eggs from water one at a time. Pat dry on a clean kitchen towel. Place on frisee. Serve immediately.

This recipe yields 2 servings.

Comments: Lardon is a French term used to refer to bacon that has been diced, blanched, and fried.

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