Bistro Salad

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

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