Bistro salad with poached egg

Ingredients:

• 220 g green beans, trimmed
• 4 thick slices bacon, cut into 1cm pieces.
• 3 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• 2 bunches frisee lettuce, torn (about 8 cups)
• 1 head Belgian endive, halved lengthwise and thinly sliced
• 3 tbsp chopped fresh herbs (such as parsley or tarragon, or a mixture of both)
• 1 small shallot, chopped
• 4 large eggs
• Half a baguette, sliced ​​(lightly toasted)

Preparation:

1. Bring a medium saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, about 3 minutes. Drain and rinse the beans under cold water; drain on paper towels. Fill the saucepan with water and return to a boil.
2. Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring, until golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels. Pour the rendered fat into a large bowl; whisk in 2 tablespoons vinegar and mustard until smooth. Add the frisee, endive, beans, greens, shallots, bacon, 1/2 teaspoon salt, and a few grinds of black pepper; toss to combine.
3. Add the remaining 1 tablespoon of vinegar to the boiling water. Reduce the heat to low. Crack each egg into a separate ramekin or cup, then carefully drop them into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove from heat.
4. Divide the salad among bowls. Remove the eggs with a slotted spoon, pat dry with paper towels, then arrange them on top of each serving of salad. Season with salt and pepper and serve with a baguette.