Salade occitane

Method

Bring a pan of water to the boil and carefully lower the eggs in to poach, cooking for 3-4 minutes until the whites are set but yolks remain runny. Whilst the eggs cook, fry the lardons in a large frying pan over medium heat until crispy, approximately 5 minutes, then remove and set aside. In the same pan, gently fry the shallots in the rendered fat until softened, then add the minced garlic. Whisk together the vinegar, mustard, salt and pepper in a small bowl, then slowly whisk in the walnut oil to emulsify. Toss the washed and dried frisée with the warm dressing whilst still in the pan, add the croutons and lardons, and divide between serving plates. Top each portion with a warm poached egg and serve immediately whilst the lettuce is still slightly wilted.