Frisee aux Lardons

Sounds fancy, but it's just a salad with bacon and egg. This is a classic French bistro salad, which gets its creaminess from the yolk of the poached egg.

Usually, this salad is served with a warm vinaigrette made with the rendered bacon fat, but we substituted a cold champagne vinaigrette. Served with a cheddar gougere and a glass of champagne, you feel very fancy, but ultimately it's just salad.

It's time to mention the beauty of Voget's meat. They have a whole variety of smoked and cured meats, and their bacon is the best I have ever tasted. Check them out at http://www.vogetmeats.com/.

1 bunch organic frisee (endive)
1/2 lb. slab bacon, cut into 1/2" cubes (you can use sliced bacon, we did)
6 eggs
parmesano reggiano

For vinaigrette:
3 T champagne vinegar
1 tsp. dijon mustard
2 T bacon fat, melted
1/4 c. olive oil
1 T. honey
pinch crushed red pepper
salt and pepper to taste
Cook bacon on low heat until browned but not crispy. Drain and reserve bacon fat for vinaigrette. Mix vinaigrette ingredients in a liquid proof container and shake shake shake your moneymaker until it's combined. Set aside.

Poach 6 large eggs until just set and still runny in the center. Remove to a bowl of ice water and set aside.

Wash and rinse frisee and put in a large bowl with cooked bacon. Season with salt, add enough vinaigrette to coat and toss. Arrange on plates, top with a poached egg and grate parmesano reggiano on top. Serves 6.

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