Salade Lyonnaise with Poached Egg

Ingredients

• 2 frisée or curly endive lettuce
• 4 free-range eggs
• 150 g smoked lardons
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 3 tbsp olive oil
• 1 shallot

Method

1. 1

   Tear the frisée into pieces and place in a large salad bowl. Finely chop the shallot.

2. 2

   Whisk together the Dijon mustard, 2 tbsp red wine vinegar, olive oil, and shallot. Season well to make the dressing.

3. 3

   Fry the lardons in a dry pan until crispy and golden. Deglaze the pan with 1 tbsp red wine vinegar, then pour the hot lardons and juices over the lettuce and toss to wilt slightly.

4. 4

   Poach the eggs in simmering water with a splash of vinegar for 3 minutes until the whites are set. Lay a poached egg on each salad portion and drizzle with the dressing.