4 slices pancetta or thick-cut bacon, cut into 1/4-inch-thick ribbons
1 shallot, minced
1/4 lb French green beans
1/4 cup Fairway Red Wine Vinegar
4 Fairway Organic Eggs
Fairway Sea Salt and Freshly Ground Black Pepper, to taste
1Poach eggs: bring a pot of water to a gentle simmer. Crack the eggs one at a time into a small bowl, then slip them into the water quickly and smoothly. Cook about 4 minutes, or until the whites are set.
2While the eggs are poaching, fry the bacon in a skillet over medium-high heat until browned, about 3 minutes. Add the shallots and cook for another minute. Remove from the heat, add the red wine vinegar, and mix to combine.
3Toss and coat the frisée in the lardon dressing. Season with plenty of salt and pepper. Distribute into four bowls, and top each salad with a poached egg. Finish with an extra grind of black pepper.