Lyonnaise Salad

Serves | four

Ingredients

• 4 slices thick-cut, nitrate-free, organic or pasture-raised bacon, cut into 1/4-inch pieces
• 1 tbs. minced shallot
• 1 tbs. Dijon mustard
• 2 tbs. sherry vinegar
• Salt and freshly ground black pepper to taste
• 1 head friseé lettuce, washed and chopped roughly
• 4 eggs, poached (see how to poach an egg here.)

Directions

1. Cook the bacon pieces in a skillet over medium heat until crispy. Remove the bacon, drain off half the fat, and add the minced shallot.
2. Cook over low heat until shallot is soft. Drain off more bacon fat, if you like.
3. Turn off the heat and stir in the mustard, vinegar and bacon, and season with salt and pepper to taste.
4. Toss the bacon dressing with the friseé and divide into four bowls.
5. Place a poached egg on top of each bowl of greens.

Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson