Frisee Aux Lardons

Preparation

1. Step 1

   Preheat oven to 400 degrees. In a small mixing bowl, combine garlic, ¼ cup of the olive oil, and salt and black pepper to taste. Slice the bread thinly on the diagonal, to make ovals 3 inches long; 3 per serving will be needed. Brush both sides of the bread with the oil mixture, and place on a baking sheet. Bake until golden brown, about 5 minutes. Set aside.

2. Step 2

   Bring a medium pot of water to a boil, add bacon, blanch 30 seconds, then remove and drain well. Dice bacon into 1-inch pieces. Place a medium saute pan over medium heat, add bacon and saute until browned. Then, remove the pan from heat. Discard the fat, then set aside the bacon in the pan.

3. Step 3

   In a medium mixing bowl, combine mustard, lemon juice, sugar and white pepper. Mix well. Slowly whisk in the remaining 2 cups olive oil until well blended. Season with salt to taste. Add half the mixture to the pan with the bacon, and stir. Reserve the remaining vinaigrette.

4. Step 4

   In a medium nonreactive saucepan, combine 4 cups water with vinegar and 1½ teaspoons salt. Bring to a boil, then reduce heat to low. One at a time, gently break each egg into the water. Simmer just until whites are firm, about 3 minutes. Remove with a slotted spoon, and drain well in a colander.

5. Step 5

   In a large mixing bowl, combine frisee with bacon mixture. To serve, place an equal amount of frisee in a mound in the center of each plate. Slant three croutons on top so that they touch at the center of the plate over the frisee.

6. Step 6

   Using a cheese or vegetable peeler, cut slices of the cheese, placing one over each crouton. Place a poached egg on top of each salad, right where the croutons come together. Drizzle some of the reserved vinaigrette around the edge of each plate. Serve immediately.