frisee salad aux lardons and poached egg salad

Ingredients:

1 Bundle Frisee, washed and cleaned

1/2 lb slab of bacon (or Atlantic salmon bacon), diced and cooked crispy

1/2 lb Jersey tomato, Diced and Chilled

1/2 lb Hot House English Cucumber, diced

1/4 lb Bermuda Onion, Diced

4 Poached Eggs - soft

Dressing:

3 oz Fresh Lemon Juice 

3 oz Honey

6 oz Olive Oil

1 Tsp Dashi

1.5 oz Dry Roasted Garlic

Preparations

Dressing:

1. To start - peel lemon and poach slowly for 1.5 hours in water

2. When done, Make the Vinaigrette and whisk together Lemon Juice, Honey, olive Oil, Dashi, and Roasted Garlic. Set aside 

Take Frisee and diced veggies - toss together. Toss in bacon and drizzle dressing overtop - Serve immediately and Enjoy

-Chef Adam