Frisée aux Lardons with Warm Vinaigrette
A new generation of adventurous diners has discovered this old bistro classic: frizzy, slightly bitter lettuce tossed with croutons and crusty bits of cured pork (lardons), and dressed with a warm vinaigrette made from the oil in which the pork was cooked. We've tweaked it a bit, adding fresh herbs and thinly sliced shallots to ratchet up the flavor level even higher. If you're looking for additional thrills, toss in some diced, sautéed potatoes, and top with a poached egg. Serves 6.