Chef John's Salad Lyonnaise

Prepare the Frisee: Chop the frisee into 1-inch pieces. Wash thoroughly in cold water to remove any grit. Spin completely dry and refrigerate until needed. (Prep time: 15 minutes)

Make the Vinaigrette: In a large bowl, whisk together the minced shallots, Dijon mustard, sherry vinegar, sea salt, and black pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened. Set aside. (Prep time: 5 minutes)

Cook the Bacon: Place the bacon in a cold pan over medium heat. Cook until crispy, rendering the fat. This should take about 8 to 10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels to drain. Reserve a tablespoon or two of the bacon fat for extra flavor in the vinaigrette. (Cook time: 8-10 minutes)

Poach the Eggs: Fill a pot with water, add a pinch of salt and a splash of white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon. Carefully slide each egg into the center of the whirlpool. Cook for 2-3 minutes, or until the whites are set but the yolks are still runny. Gently remove the poached eggs with a slotted spoon and drain on paper towels. (Cook time: 5-7 minutes)

Assemble the Salads: For each salad, place 1/4 of the chilled frisee in a mixing bowl. Add 1/4 of the cooked bacon and a generous amount of the shallot vinaigrette. Toss gently to coat the frisee evenly. Transfer the dressed frisee to a salad plate or shallow bowl. Repeat for the remaining salads.

Garnish and Serve: Carefully place a poached egg on top of each salad, yolk facing down. Sprinkle with a pinch of cayenne pepper, a sprinkle of sea salt, and chopped fresh chives. Serve immediately.