Salade Lyonnaise

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Ingredients:

Vinaigrette:

1/2 teaspoon salt
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
6 tablespoons canola oil
1/4 teaspoon pepper

Salad Components:

1 tablespoon unsalted butter
1 cup cubed French bread
1/4 teaspoon sea salt
4 large eggs
1/4 cup white vinegar
6 slices bacon, cut into matchsticks
6 cups spring mix lettuce or frisée

Preparation:

Prepare vinaigrette - Combine salt and red wine vinegar in a bowl.  Whisk until salt dissolves.  Stir in mustard then whisk in the oil gradually until emulsified.  Season with pepper, 

Make croutons – Melt butter in small skillet then add salt.  When it foams, add bread cubes and cook, stirring frequently, until golden (3 to 5 minutes).

Fry the lardons – In a dry skillet over medium heat, cook the bacon, stirring frequently, until browned, about 5 minutes.  Scoop into a bowl lined with paper towels.

Poach the eggs – Break each egg into individual ramekins.  Bring a large pot of water (at least 4 inches deep) to a gentle simmer with the white vinegar.  Stir the water to create a gentle whirlpool in the center.  Immediately and carefully drop an egg into the center of the whirlpool.  Cook 3 minutes, until the white looks set.  Carefully lift the egg with a slotted spoon, run it under a gentle stream of cold water, and transfer it onto a paper towel. Repeat with the other eggs. 

Assemble Salad – Divide the lettuce among salad bowls forming nests.  Top with the poached eggs, sprinkle with bacon strips and croutons.  Drizzle each salad bowl with he vinaigrette and serve immediately.