Frisée Salad with Bacon-Shallot Vinaigrette - 6 Servings

• 3 slice(s) bacon cut into 1/2-inch pieces
• 12 ounce(s) frisée or 2 bags (5 to 6 oz. each) mixed baby salad greens (2 to 3 heads)
• 1 medium shallot minced
• 2 tablespoon(s) white wine vinegar
• 1 teaspoon(s) Dijon mustard
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 2 tablespoon(s) olive oil
• 6 large eggs

In 2-quart saucepan, cook bacon on medium 5 minutes or until browned, stirring occasionally.
Meanwhile, in 12-inch skillet, heat 1 inch water to boiling on high to poach eggs in later. Trim and discard stem ends from frisée; cut leaves into bite-size pieces. Place greens in large bowl.
Remove saucepan from heat. With slotted spoon, transfer bacon to paper towels to drain; discard all but 1 tablespoon bacon fat.
Into bacon fat remaining in skillet, whisk shallot, vinegar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In slow, steady stream, whisk in oil until combined. Add warm vinaigrette to bowl with frisée and toss until evenly coated.
Reduce skillet heat to medium to maintain water at gentle simmer. Break eggs, one at a time, into cup. Holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes or until whites are set and yolks begin to thicken. With slotted spoon, lift out each egg and quickly drain, still in spoon, on paper towels.
To serve, divide frisée among 6 salad plates; top with bacon and egg. Sprinkle egg with coarsely ground black pepper if you like.

1 serving: Calories 170; Carbohydrates 4g; Cholesterol 216mg; Dietary Fiber 2g; Fat 13g (Saturated Fat 4g); Sodium 315mg

Good Housekeeping printed this with permission from Hearst Communications, Inc.