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Salade Lyonnaise Sandwich

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1/4 pound pork belly (or thick-cut bacon), cut into 1-inch cubes

1 shallot, minced

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard


White Vinegar

4 large eggs

2 1/2 cups of frisée salad, washed and torn into bite-size pieces

Freshly ground pepper

4 brioche buns, slice in half

1 large tomato, sliced

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