Ingredients

serves 4 as an appetizer

　　2 tablespoons distilled white vinegar

　　4 large eggs

　　1 large head frisée (about 5 ounces), washed and spun dry

　　6 ounces (about 4 slices) thick-cut bacon, cut into 1/4-inch-thick strips

　　3 tablespoons finely chopped shallot

　　1/4 cup red-wine vinegar

　　Coarse salt and freshly ground pepper

　　

Step 1

Bring a large, deep skillet of water to a boil. Reduce to a simmer; add the white vinegar. Fill a saucepan with warm water; set aside. Break an egg into a small bowl; holding the bowl just over the vinegar water, gently slide the egg into the water. Repeat with the remaining eggs. Poach about 2 minutes (longer for firm yolks). Use a slotted spoon to transfer the eggs to the pan of warm water.

　　

Step 2

Place the frisée in a large bowl; set aside. Cook the bacon, stirring occasionally, in a medium sauté pan over medium-high heat until golden brown, about 3 minutes. Add the shallot; cook 1 minute. Add the red-wine vinegar; bring to a boil, swirling to combine. Pour over the frisée. Season with salt and pepper; toss to coat evenly.

　　

Step 3

Divide among 4 plates. Drain the eggs, and top each salad with one. Sprinkle the eggs with salt and pepper. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.