Frisée Salad with Warm Lardons
8 oz Smoked Lardons
4 handfuls young frisée, washed and torn into bite-size pieces
2 tbsp fresh lemon juice (seeds removed)
2 tsp Dijon Mustard
4 tbsp Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper, to taste
Cook lardons according to The Baconers’ preferred method.
Fill a large saucepan most of the way with water and bring to a rolling boil. (You can add white vinegar to make the egg shell removal easier.)
With a slotted spoon, place eggs into boiling water. Cook for 7 minutes at a boil.
Using a slotted spoon, transfer eggs to a bowl full of ice and water to cool quickly.
Once cool, peel eggs.
Combine lemon juice, Dijon mustard and Kosher salt. While whisking slowly drizzle in olive oil until vinaigrette is emulsified.
Create a bed of frisée on each plate.
Decorate with lardons and 1 poached egg.
Drizzle with dressing and finish with fresh cracked pepper.(Alternatively you can dress all the frisée at once and divide evenly between 4 plates.)