Frisee with Poached Egg, Bacon Lardons, Caviar & Champagne Vinaigret
Indulge in the perfect winter salad: frisée with poached egg, bacon lardons, caviar, and champagne vinaigrette.
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Cooking tools:
- Slotted spoon
- Saute pan
- Stove
- Pot
- Chef's knife
- Cutting board
- Paper towel
- Mixing bowl
- Whisk
- Measuring spoon
- Plate
Ingredients
- 4 oz slab bacon, rind removed
- 2 tablespoons plus two teaspoons Champagne vinegar
- 6 tablespoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- 4 large eggs, cracked into four individual small bowls
- 6 cups frisee
- 4 teaspoons caviar
- Kosher salt
- black pepper
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