Salad Lyonnaise

• 4 strips bacon
• 2 slices French or Italian bread and a little butter to make buttered croutons
• 2 poached eggs
• 2 handfuls of fresh frisee lettuce, torn into bite sized pieces
• 2 teaspoons chopped shallots
• 2 T. olive oil
• 2 T. wine vinegar
• 1 tsp. Dijon mustard
• Salt and pepper to taste

Cook the bacon on medium heat until done, about 5 minutes. Remove from the heat, let it drain of excess fat on a paper towel. Once it's cool, chop.

Cut the French or Italian bread into cubes. Toast the bread on medium high heat in a small saucepan with a teaspoon or two of melted butter. Do not stir bread unless to turn to a different side once one side is toasted.

Poach the eggs your favorite way and set aside.

Layer the frisée, bacon, shallots, and croutons on a salad plate. In a small jar, mix the olive oil, vinegar, mustard, salt and pepper. Pour dressing over salad. Top with the poached egg.

• Yields: 2 servings
• Preparation Time: 20 mintutes