Dress up classic greens with a touch of candied bacon and delicately poached eggs.
- Cut the root end off the frisee and separate the leaves. Add them to a mixing bowl and season with salt and pepper.
- Combine the shallot, vinegar, and oil in another bowl. Season with salt and pepper.
- Dress the salad with the vinaigrette.
- Plate the lettuce with a
- poached egg
- and the candied bacon. Garnish with chives.