Bacon and Egg Salad with Truffle Vinaigrette
- prep time 0 min
- total time 0 min
- serves 4
3 heads frisee, inner white part only, washed well and spun dry
½ cup olive oil
8 slices bacon, cut into ½ inch pieces
2 shallots, finely chopped
3 tablespoons sherry vinegar
1 teaspoon white truffle oil
coarse salt and freshly ground pepper
4 large eggs
1. Place frisee in a large bowl. Set aside. Make the dressing: Heat a medium sauté pan over medium-high heat. Add 1 tablespoon oil, and the bacon. Cook until bacon is lightly browned, stirring occasionally, about 3 minutes. Add shallots, lower heat to medium, and cook until translucent, about 2 minutes. Add vinegar. Raise heat, and simmer for 30 seconds. Season with salt and pepper. Add remaining tablespoon oil, and swirl to combine. Set aside.
2. Bring a small pot of water to a boil. Reduce to a simmer. Break one egg at a time into boiling water. Poach for about 2 minutes for a runny egg, longer if desired.
3. While the eggs are poaching, pour warm dressing over frisee. Sprinkle with parsley. Toss to combine. With a slotted spoon, remove eggs from water one at a time. Pat dry on a clean kitchen towel. Place on frisee. Serve immediately.