Salade Lyonnaise Recipe | Eggland's Best

Ingredients

• 1 (1/2-inch-thick) slicle pancetta (about 5 ounces)
• 2 tbsp extra-virgin olive oil
• 1 tbsp minced shallot
• 2 tbsp red wine vinegar
• 4 tsp Dijon mustard
• 1 head frisée (6 ounces), torn into bite-size pieces (5 cups)
• 5 ounces chicory or escarole, torn into bite-size pieces (5 cups)
• 1 Large Eggland's Best Egg, poached