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Ingredients

• 3 tablespoons  extra-virgin olive oil, divided
• 8 ounces  Canadian bacon, cut into 1/2-inch dice (1 3/4 cups)
• 2 medium heads  frisee, or curly-leaf endive lettuce, torn (8 cups)
• 1   large shallot, minced
• 3 tablespoons  white-wine vinegar
• 1 teaspoon  Dijon mustard
• 1/4 teaspoon  salt
• 1/4 teaspoon  freshly ground pepper, plus more to taste
• 4   large eggs

Description

This French Bistro Salad Is Usually Made With Fatty Bacon From The Pig's Belly. With Canadian Bacon, It's Lighter, Leaner And Just As Tasty. You Can Cut Down On The Salt By Parboiling The Bacon For 1 Minute Before Dicing. A Poached Egg Nestled Int

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