Frisée And Poached Egg Salad – Simmer + Sauce

Ingredients

• For the Dressing:
• 2 tablespoons, plus 2 teaspoons white wine vinegar, divided
• 3/4 tablespoon Dijon mustard
• 1 garlic clove, smashed
• 1 teaspoon honey
• 3 tablespoons Extra Virgin olive oil
• Salt and freshly ground black pepper, to taste
• For the Salad:
• 1 large head frisée, washed, dried and torn into small pieces
• 1/2 cup red and white quinoa, cooked and cooled
• 3 scallions, thinly sliced on a bias
• 1 teaspoon Kosher salt
• 2 teaspoons vinegar
• 4 eggs