1/4 c Sherry vinegar
3/4 c Walnut oil
1/2 c olive oil
Salt and white pepper
1 tb White vinegar
2 tb Unsalted butter
2 Idaho potatoes; peeled and cut into 1/2-inch cubes
ingredients for the
1/2 lb bacon; Thick-cut; cut into dice
1 ts Dijon mustard
Melt the butter in a saute pan over medium heat until sizzling. Add the potatoes and cook until golden brown in color and cooked through. Drain on paper towels and sprinkle with salt while still hot and set aside. Cook the bacon until browned and crispy. Drain, discarding the fat and set aside. Cut away any outer dark green leaves of the frisee. Slice off one inch from the bottom of each head and discard.
The remaining leaves should be pale green or white in color. Fill a sink with cold water. Separate the leaves and place in cold water to soak. Swish them around to release any sand. Spin dry or dry on towels. To assemble the salad bring a small pan of water with the white vinegar to a rolling boil. Carefully break open each egg and drop one at a time into the rolling boil at the center of the pan. Reduce the heat and poach the eggs until the whites have set but the yolks are still liquid, about three minutes.
Meanwhile, whisk together the vinaigrette ingredients. Toss the frisee with enough vinaigrette to lightly coat. Reserve the remaining vinaigrette for another use. Reheat the potatoes and bacon if necessary and spoon over the salad. Using a skimmer, remove one poached egg at a time from the water, let drain for a few seconds then place in the center of the salad. Serve immediately.