Wash the frisée heads thoroughly under cold running water.
2 Large Heads of Frisée
Cut out the core and chop the leaves into bite-size pieces.
Start preparing the bacon.
2 slice Bacon
Cut the slices into 1-1.5 inch cubes.
In a medium-sized skillet, heat 1 tbsp. of vegetable oil.
2 tbsp. Vegetable oil
Add bacon and cook, stirring occasionally, until most of the fat has dissolved and the bacon is starting to brown; 5–8 minutes.
2 slice Bacon
Remove the bacon bits from the skillet, and let them dry on a paper towel.
Meanwhile, start making the poached eggs.
Pour water into a large saucepan that’s 2 inches deep, and bring to a boil.
Reduce heat so that the water is at a gentle simmer, and add white vinegar (it helps the egg whites stay compact).
Vinegar
Crack an egg into a small bowl, and then gently slide it into the water.
2 eggs
Repeat with the remaining egg, waiting until the whites are starting to set before adding the next one (about 30 seconds apart).
Cook the eggs until the whites are firm but the yolks are still runny; for about 3 minutes.
Using a slotted spoon, place the eggs on paper towels as they finish cooking.
If you decide to make your own croutons, cut the brioche into bite-size cubes and sear over low to medium heat for about 5 minutes, stirring occasionally, until you get a golden color.
1 cup Croutons or brioche bread
Season your homemade croutons with salt and pepper. Otherwise, use purchased croutons.
Cut cherry tomatoes in half.
5 Cherry tomatoes
Place the frisée in a large bowl; add bacon bites and sherry vinaigrette.
2 Large Heads of Frisée, ¼ cup Sherry vinaigrette
Mix thoroughly.
Place the mixed salad into a serving bowl. Top with cut cherry tomatoes, croutons, and poached eggs.
1 cup Croutons or brioche bread, 5 Cherry tomatoes, 2 eggs
Sprinkle with goat cheese.
½ cup Goat cheese