Grilled Frisee & Endive Salad With Bacon & Poached Eggs

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1 small shallot, finely minced

2 teaspoons whole-grain mustard

1 tablespoon sherry vinegar + more if needed

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper to taste


1 head frisee

1 large Belgian endive, cut crosswise into 1/4-inch wide strips

2 tablespoons white wine vinegar

2 large or extra-large eggs

2 slices bacon or pancetta, cut crosswise into 1/2-inch wide strips

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