Crispy Bacon and Curly Endive Salad with Poached Eggs

1. Prepare Curly Endive

Remove and separate the leaves from the curly endive, ensuring you only use the tender, bright green parts.

2. Cook Bacon

Cut the bacon slices into 0.33-inch pieces. Heat 2 teaspoons of olive oil in a small heavy pan over medium heat, then cook the bacon pieces until they are brown but not crispy.

3. Make Vinaigrette

In a bowl, mix 1 tablespoon of red wine vinegar, 1 tablespoon of Dijon mustard, a pinch of salt, some fresh-ground black pepper, and a crushed garlic clove. Gradually whisk in 2.5 tablespoons of olive oil and 1.5 tablespoons of reserved bacon fat until smooth and emulsified.

4. Poach Eggs

Fill a heavy saucepan with 4 cups of water and add 1.5 tablespoons of red wine vinegar. Heat the water to a simmer, then carefully slide in the eggs one at a time. Poach the eggs for 3.5 to 4 minutes.

5. Warm Vinaigrette and Toss Salad

Warm the vinaigrette in the pan used to cook the bacon, then remove the garlic clove. Toss the cooked bacon pieces and the curly endive leaves in the warm vinaigrette.

6. Assemble Salad

Divide the dressed greens among four warm plates. Blot the poached eggs to remove any excess moisture, and place one egg on top of each salad. Grind some fresh black pepper over the eggs.