(yields 4 large salads)


2 T Finely diced shallot

1/2 cup Sherry vinegar

Pinch freshly ground pepper

Kosher salt

1 cup Extra virgin olive oil


4 Slices brioche bread, cut ¾” thick, crusts removed

4 T Butter, melted

Pinch of kosher salt

Pinch freshly ground pepper

½ lb Bacon, cut into lardons (large chunks)

4 cups Cleaned frisée

8 cups Cleaned escarole leaves, torn into pieces

4 ea Poached eggs

2 T Thinly sliced chives


To make the vinaigrette base, place the shallots and the sherry vinegar in a small non-reactive pot and bring to a simmer. Add one teaspoon of kosher salt and the black pepper, stir to dissolve, then remove from the heat and add the olive oil.

To make the croutons, preheat oven to 300 degrees F. Cut the bread into ¾” cubes and toss together with the melted butter and the salt. Spread croutons out on a baking sheet and place in oven. Cook until toasted and golden brown on the outside and crunchy on the inside. Remove from the oven and cool to room temperature.

Place the frisée, escarole, and brioche croutons in a large bowl and set aside.

Place the bacon lardons in a medium non-reactive saucepan and warm over medium heat. Once the bacon starts to render fat and brown on the outside, remove from the heat and add the vinaigrette. Place back on heat until it lightly warms then pour half of the vinaigrette and all the bacon lardons over the greens. Toss together and taste for seasoning. Adjust salad by adding more of the vinaigrette and/or more salt and black pepper if necessary. Once dressed to your liking, divide the greens, the bacon, and the croutons between four large bowls. Place the warm poached eggs on top of the salads and garnish with chives then serve.