Categories: Sauces-Gravies-Seasonings

Ingredients

• 3 bacon slices
• 2 russet potatoes, cut into 1/2-inch cubes
• 2 leeks (white part only), sliced
• 3 Tbsp. olive oil
• 3 Tbsp. red wine vinegar
• 2 tsp. Dijon mustard
• 1/4 tsp. salt
• freshly ground black pepper
• 4 cups frisee or curly endive
• 4 poached eggs (cooked about 2 minutes)
• Shaved Parmigiano Reggiano cheese (optional)

Directions

1. Cook bacon in a large, nonstick skillet over medium heat until done, about 5 minutes. Remove bacon, reserving fat. Add potatoes to the pan; cook 5 minutes. Add leeks and continue

2. cooking until potatoes are done, about 10 minutes, stirring frequently.

3. Combine oil, vinegar, mustard, salt and pepper in a small bowl; whisk well.
4. Toss frisee with dressing. Place on serving plates. Top each serving with potatoes, egg, crumbled bacon and cheese, if using.

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