Frisée Salad With Poached Eggs And Maple Roasted Bacon

BY CHEF JOHN ASH 

This Frisée salad recipe is an extravagant entree salad. A base of frisee greens is piled high with crumbled bacon, maple syrup and shallots.

INGREDIENTS

8 strips thick sliced bacon

1/2 cup maple syrup

2 tbsps white wine vinegar

4 large eggs

1 tbsp finely chopped shallots

1 tbsp fresh lemon juice

2 tsps grainy Dijon mustard

3 tbsps extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

6 gently packed cups of frisée greens, torn into medium-size pieces

INSTRUCTIONS

1. Separate bacon and blot dry with paper towels. Coat both sides of bacon liberally with maple syrup. Lay bacon in a single layer on a sheet pan with parchment or a silicon baking mat.

2. Cook bacon in a preheated 425° oven, turning once, until browned and lacquered, about 12 minutes. Transfer to a lightly oiled plate to cool. Break slices into quarters.

3. Prepare eggs for poaching: Bring a 4-quart saucepan of water to a boil; add vinegar; reduce heat to medium-low. Crack each egg into its own ramekin and set aside. (Don't cook the eggs yet.)

4. In a medium bowl, whisk together shallots, lemon juice, mustard, and olive oil. Season to your taste with salt and pepper. In a large bowl, toss frisée with vinaigrette. Divide frisée and bacon between 4 plates.

5. In the saucepan, slide the eggs into the water and cook until just firm, about 2 minutes. Using a slotted spoon to drain the eggs, top the salads with an egg and season with salt and pepper. Serve immediately.