Instructions: Arrange the frisee in a salad bowl.

In a saucepan of boiling water blanch the bacon for 3 minutes, drain and pat dry. In a skillet set over moderate heat, heat the oil until hot. Add the shallots and cook 1 minute, stirring. Add the white wine and vinegar and reduce for 1 minute.

Pour the dressing over the frisee, add the bacon, croutons and potatoes and toss to combine. Divide the salad among serving plates and garnish each with a poached egg and fresh herbs.

This recipe yields 4 servings.

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