Preparation:
Arrange the frisee in a salad bowl. In a saucepan of boiling water blanch the bacon for 3 minutes, drain and pat dry. In a skillet set over moderate heat, heat the oil until hot. Add the shallots and cook 1 minute, stirring. Add the white wine and vinegar and reduce for 1 minute. Pour the dressing over the frisee, add the bacon, croutons and potatoes and toss to combine. Divide the salad among serving plates and garnish each with a poached egg and fresh herbs. |
