Ingredients
4 cups frisee, chopped, washed, and dried
2 tbsp olive oil
½ lb pancetta, diced
1 shallot, minced
2 tbsp sherry vinegar, or white vinegar
2 tbsp Dijon mustard
4 poached eggs
Salt and black pepper, to taste
Preparation
Put the olive oil on a pan at medium heat.
Once the pan is hot, cook the pancetta for 10 minutes until it crisps. Transfer the cooked pancetta to a plate, reserving 1 tablespoon of the fat in the pan.
Add shallots to the pan and cook for 30 seconds.
Mix in the vinegar and mustard, and bring the mixture to boil. Stir the dressing then turn the heat off.
Place the frisee on a bowl then pour the dressing.
Toss the salad and add some salt and pepper to taste.
Place the eggs over the salad. Enjoy!
