Ingredients:
Vinaigrette:
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.
