Bistro Salad

From: Chef/owner Stephanie Pearl-Kimmell, Marchè, Eugene, Oregon.

Yield: 4 servings.

8 slices good quality smoked bacon, cut crosswise into 1/4" strips
1 medium red onion
1 cup croutons
1/2 cup red wine vinaigrette (recipe follows)
4 large eggs, poached using your preferred method
1/2 pound frisèe (small leaves of curly endive), washed and dried

To make bacon: Sautè in heavy skillet over medium-low heat to render fat. When crisp, remove with slotted spoon and set aside to drain on paper towels.

To prepare onion: Peel and cut in half. With cut-side down, slice into 1/8" strips. Place on cookie sheet and salt lightly. Roast in a 350°F oven for 15-20 minutes, or until onions begin to caramelize and get a little crispy on the edges.

To make croutons: Cut a French bread baguette into enough 1/2" cubes to make a cup, toss with olive oil and spread on a cookie sheet to toast in a 350°F oven until golden. This can be done while onion is roasting.

RED WINE VINAIGRETTE (YIELDS 1 CUP):
1 Tbsp. finely minced shallot
1/4 cup red wine vinegar
1/2 cup vegetable oil
1/4 cup extra virgin olive oil
1 1/2 tsp. Dijon mustard
to taste, salt and freshly ground black pepper

Combine shallot, red wine vinegar and mustard in a mixing bowl. Whisk in the oils to emulsify, and season to taste.

To assemble salad: In a large mixing bowl, combine the frisèe, oven-dried onion and croutons. In a sautè pan over medium heat, combine cooked bacon and 1/2 cup red wine vinaigrette. Bring to a simmer and pour over the ingredients in the mixing bowl. Toss well. Divide the salad mixture onto four individual large plates or bowls and top with a warm poached egg. Season eggs wth a grind of black pepper and a pinch of salt.