Duck Egg and Frisée Salad with Bacon and Roasted Beets recipe | PCC Community Markets

Ingredients

• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 3 tablespoons apple cider vinegar
• 4 tablespoons olive oil
• Salt and pepper, to taste
• 2 beets, tops removed
• 2 tablespoons olive oil
• 4 strips thick-cut bacon
• 1 very large head frisée - washed, dried and torn into bite-size pieces
• 1/4 cup toasted walnut pieces
• 4 to 5 tablespoons fat for frying duck eggs (olive oil, butter, lard or bacon drippings may be used, as desired)
• 4 duck eggs