Salade Lyonnaise
 
Makes 4 servings
Ingredients
  • 4 ounces thick-cut bacon, cut into 1-inch pieces
  • 2 tablespoons butter
  • 1 (4-ounce) package gourmet mushrooms
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 heads frisée, chopped
  • Sherry Vinaigrette (recipe follows)
  • 4 slices French bread, toasted
  • 4 Poached Eggs (recipe follows)
  • Garnish: microgreens
Instructions
  1. In a medium skillet, cook bacon over medium-high heat until browned. Remove from skillet, and let drain on paper towels, reserving drippings. To skillet, add butter, melting in reserved drippings.
  2. Add mushrooms, and season with salt and pepper. Cook, stirring occasionally, until browned and tender. Remove from heat and set aside.
  3. In a small bowl, combine frisée, bacon, mushrooms, and desired amount of Sherry Vinaigrette, tossing to combine. Divide salad among 4 plates. Top each serving with 1 crostino and 1 Poached Egg. Garnish with microgreens, if desired. Serve with remaining vinaigrette.
Recipe by Victoria at https://victoriamag.com/salade-lyonnaise-recipe/