French Frisee Salad with a local twist

One of the things I love about being a member of Fair Shares, a combined CSA, is I an forced to look at food creatively and try new things.  I am not about to pay them money each week, just to throw away the food.

Last week I got one of those foods that made be try something new -- curly endive.  I wish I had a picture of what it looked like, It came in a "head" that was three times wider than it was tall, and the leaves are curly.  I did a search on the internet and found a great recipe that used eggs and bacon, both items I had on hand from local sources. 

I made a Frisee salad for three using this recipe.   (or something similar to it -- I never follow them exactly. )

I removed the endive from the core and core it into bite size pieces, washed it and dried in the salad spinner.

While I was doing that I fried the bacon so it could be broken up into the salad.

Last I poached three eggs (from Dry Dock Farms).  It was my first attempt at poaching eggs and it was much easier than I thought.  I watched a few youtube videos, but the main thing I learned was the water should just be getting ready to boil, you know the point where there are bubble on the bottom of the pan.  Then you slide the eggs into the water from a cup, not directly from the shell.  I cooked them until it looked like the white were completely cooked and the yellow was beginning to set.

 I used the dressing from the recipe (olive oil and Dijon mustard) but can't really say I noted the dressing much.  The egg became more of a dressing as I ate the salad.  The bacon (Hinkelbein Hills Farm) was a nice addition.

I enjoyed it a great deal, but don't know if I till be making it again.  My girls wouldn't even touch the eggs.  They ate the salad with left over chicken sliced on top.