Vinaigrette Makes About ½ Cup
½ Pound Thick Cut Smoked Bacon or Lardon Cut Into ½” Pieces Crosswise
1 Medium Size Shallot Finely Chopped
2 Tablespoons Red Wine Vinegar
1 Tablespoon Dijon Mustard
2 Tablespoons XVOO
½ Teaspoon Coarse Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
8 Cups Torn Frisee Lettuce or Hearts of Romaine
4 Fried Eggs (Up or Over Easy)
Tomato Wedges for garnish
Heat a medium size sauté pan over medium high heat. Add the bacon and sauté slowly until crisp, stirring often to insure even cooking, about 10 minutes. Remove the bacon from the pan with a slotted spoon to a paper towel. Leave the fat in the pan and sauté the shallot until softened.
In a small bowl whisk together the vinegar, mustard, salt and pepper.
Transfer the shallot and the bacon fat to the bowl and, whisking the whole time, combine it with the vinegar mixture. Slowly add the XVOO whisking until emulsified.
In a large bowl toss the lettuce and the cooked bacon with some of the Vinaigrette, adding more to your liking. Divide between 4 plates. Top with the fried egg. Garnish with tomato wedges.
