Curly Endive (Frisee) Salad with Warm Bacon Dressing --- from Epicurious

Yield: 6 Servings

Ingredients:

• 3 tablespoon sugar
• 1 tablespoon all purpose flour
• 3 tablespoons plus 1 teaspoon apple cider vinegar
• 1 large egg
• 1 cup canned vegetable broth, low-salt chicken broth or water

• 6 bacon slices, cut into 1-inch piece

• 1 large head curly endive (or one of our bags) 

Preparation

Combine sugar and flour in small bowl. Gradually whisk in vinegar, then egg. Whisk in broth.

Cook bacon in heavy large skillet over medium heat until crisp and brown. Whisk in vinegar mixture. Stir until dressing comes to simmer and thickens. Season dressing to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature. Rewarm over low heat before continuing.)

Place endive in large bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

Frisee Salad with Poached Eggs and Bacon ~ from Gourmet

Ingredients:

• 1/2 pound frisée (curly endive)
• 6 ounces slab bacon or thick-cut bacon slices
• 2 tablespoons distilled white vinegar
• 4 large eggs
• 2 tablespoons chopped shallot
• 3 tablespoons red-wine vinegar

Preparation:

Tear frisée into bite-size pieces and put in a large bowl. If using slab bacon, cut lengthwise into 1/4-inch-thick slices. Cut bacon slices crosswise into 1/4-inch-thick sticks (lardons).

In a heavy skillet cook bacon over moderate heat, stirring occasionally, until golden and remove skillet from heat.

Have ready another skillet with 1 inch warm water. Half-fill a 4-quart saucepan with water and stir in white vinegar. Bring liquid to a bare simmer. Break each egg into a teacup. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon, moving egg gently. (Egg will become oval, with yolk completely covered by white.) Add remaining 3 eggs in same manner. Simmer eggs about 1 1/2 minutes for runny yolks to about 3 minutes for firm yolks. (Serving this salad with runny—not fully cooked—yolks may be of concern if there is a problem with salmonella in your area.) Immediately transfer eggs to skillet of warm water. 

Reheat bacon in its skillet over moderate heat. Add shallot and cook, stirring, 1 minute. Add red-wine vinegar and boil 5 seconds. Immediately pour hot dressing over frisée and toss with salt and pepper to taste.

Divide salad among 4 plates and top with drained poached eggs. Season eggs with salt and pepper and serve salad immediately.