Another thanks guys for putting a name (& recipes) to this salad, which I finally got to enjoy today.
My little baby head of frisee lettuce turned out to be larger than I thought once I rinsed & fluffed it, so I ended up using just half (which is fine - have enough left for another salad!!).
Bought some nice thick-cut bacon & cooked up a couple of nice strips to my usual favorite "cooked but still limp" consistency, & diced it up. Also minced up a clove of shallot.
Then on to egg poaching. Set a pot of water to a high simmer/low boil & buttered a small pyrex glass ramekin into which I broke my egg. Then carefully tipped the ramekin to allow some of the boiling water to enter it & lightly set the egg, & then allowed the ramekin to sink completely into the pot. Lowered the heat to a medium simmer & allowed the egg to cook on.
Plated my frisee, topped with my bacon & shallots, crowned it all with my lovely poached egg, & sprinkled with some seasoned extra-virgin olive oil & red-wine vinegar.
Ambrosia!!
I almost feel ready to deal with turkey day now - lol!!!