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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 frise, 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 I

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