Print Salad Lyonnaise with Crispy Poached Egg

1 Tablespoon Dijon mustard
3 Tablespoons Sherry Wine Vinegar
1/3 Cup Olive Oil

1-2 heads Frisee lettuce, rinsed and separated
2 slices thick cut bacon per person, diced
1/4 cup sliced Shitake mushrooms (per person)
1/8 cup large diced skin on yellow potato (Yukon or Fingerling, per person)
1 Egg per person
1 Beaten egg (place in small bowl)
Flour for dredging (place in small bowl)
Panko Bread Crumbs for coating (place in small bowl)


– Rinse Frisee and slice off end, separate leaves and place in large salad bowl, set aside.
– Mix mustard and vinegar, whisk is olive oil to emulsify, set aside.
– Cook diced bacon over medium/high heat until crispy, remove bacon with a slotted spoon and drain on paper towel lined plate.
– Add sliced Shitakes to the same pan with bacon drippings and cook until crispy, remove with slotted spoon and drain on paper towel lined plate.
– Drain off most of bacon grease from the same fry pan and sautée diced potatoes until slightly browned, cover pan to steam potatoes once they are browned to finish cooking.

To Poach Eggs:
Fill a 3 quart pan 3/4 full with water and 1 Tablespoon white wine vinegar, bring to a slight boil.  Crack 1 egg per person into a small ramekin, pour egg from ramekin into boiling water and poach for 3 minutes.  Remove with slotted spoon and drain on paper towel lined plate.  In a small sauce pan, fill half way with vegetable oil and heat over medium high heat.  After eggs are poached, dredge in flour, then beaten egg, then panko bread crumbs.  Place coated poached egg into oil and fry for 15 seconds until light golden brown.

Toss dressing with Frisee lettuce, add cooked bacon, mushrooms and potatoes and toss to coat.  Scoop servings of tossed salad into a bowl or shallow plate and top with crispy poached egg.