Frisée Salad with Lardons
The eggs can be poached up to 2 hours ahead. Refrigerate and bring to room temperature before reheating. Place in a saucepan of simmering water for 30 to 40 seconds, drain, pat dry and serve.
A dry but fruity red with good acidity and a slight earthiness, such as a Beaujolais-Villages, can balance the flavors in this salad.