For vinaigrette: 2 Tablespoons red wine vinegar 1/2 teaspoon Dijon mustard Kosher salt to taste up to 1/2 cup canola oil 4 handfuls of mixed lettuce, including frisee, torn into bite size pieces 1 Tablespoon cider vinegar 4 eggs 1/4 cup chopped parsley
Cut the bacon into 1/4" pieces and fry in a large skillet over medium-high heat. When the bacon gives off some fat, add the bread pieces and cook and toss until the bacon and the bread are evenly browned and crisp; remove to a paper towel. For vinaigrette: Whisk the vinegar, mustard and salt together. Gradually whisk in oil until all is emulsified. Toss the greens with the vinaigrette with half the bacon and croutons. Divide greens mixture equally into 4 salad bowls or plates and sprinkle the remaining bacon and croutons on tops of salads. Fill a large skillet with about 2" of water, add vinegar and bring to a simmer. Crack eggs into water and poach for about 4 minutes. With a slotted spoon, remove each egg and place it on top of a salad. Garnish the tops of each egg with parsley and serve immediately.