INGREDIENTS:Warm Sherry and Smoked Bacon Vinaigrette: 6 oz. bacon, sliced into thin strips 4 shallots, sliced 1 cup olive oil ½ cup sherry vinegar to taste, salt and pepper pinch of sugarSalad: 3 heads of baby frisee 2 Belgian endive 4-5 red potatoes, quartered 4 poached eggs, cooked to order as needed, freshly toasted croutons DIRECTIONS:For vinagrette, cook bacon and shallots slowly in olive oil until tender. Add vinegar, salt, pepper and sugar. For the salad, toss frisee, Belgian endive ...

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