Salade Lyonnaise

Pick over the frisée leaves, discard any tough outer parts, wash in cold water and dry thoroughly. Slice the shallot into thin rings and crush the garlic with a knife.

Cut the bread into cubes. Rub them with the garlic, drizzle with 1 tbsp olive oil, and toast in a dry skillet over medium heat for 5–7 minutes, stirring often, until golden and crisp. Transfer the croutons to a plate.

In the same skillet, fry the lardons with no added fat for 5–7 minutes, until browned and crisp. Remove the skillet from the heat, leaving about 1 tbsp of the rendered fat in the pan.

For the dressing, whisk together the Dijon mustard, red wine vinegar, 2 tbsp olive oil, water, salt, and black pepper in a bowl. Add the sliced shallot and stir to combine.

Bring water to a gentle simmer in a wide pot and add the white vinegar. Crack each egg into a separate cup, then carefully slide it into the water and poach for 3 minutes, until the white is set but the yolk stays runny. Lift out with a slotted spoon and drain.

Pour the dressing into the skillet with the warm lardon fat, stir, and heat through for 30 seconds without letting it boil.

Toss the frisée with the warm dressing, divide between two plates, and top with the lardons and croutons. Place a poached egg on each and serve immediately.