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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 sugar

Salad:
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 and potatoes in warm vinaigrette. Garnish with poached egg and freshly toasted croutons. SERVINGS:4 servings From:Proprietors Jean-Pierre Leroux and Denise Leroux and chef Nadia Tilkian, Barrington PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD