Ingredients
- 8 cups (8 oz.) frisée or tender inner curly endive leaves, rinsed and crisped
- About 1/4 pound French bread, sliced and toasted
- 1/2 pound side bacon, cut into 1/4-inch dice
- 3 to 4 large eggs
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper
Description
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