How to Make It
In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until most of the fat is
rendered, about 7 minutes. Spoon off all but 1 tablespoon of the fat. Add the onion and cook, stirring,
until softened, 3 to 5 minutes. Stir in the sherry vinegar, sugar and mustard, scraping up any browned
bits from the bottom of the skillet. Remove from the heat and whisk in the olive oil. Keep warm over
very low heat.
Fill a large, deep skillet two-thirds full with water. Add the distilled vinegar and bring to a bare
simmer. Break each egg into a small bowl and slide one at a time into the water. Poach the eggs until
the whites are set but the yolks are still soft, about 4 minutes. Remove the eggs with a slotted spoon
and drain on paper towels. Season with salt and pepper.
In a large bowl, toss the watercress with the baby greens and frisée. Add the warm dressing and toss
to coat. Transfer the salad to bowls and top with the eggs. Garnish with the chopped herbs and serve right away.