Last night we prepared an excellent Salade Lyonnaise, which was timely as Jo Ann has lots of frisée in her garden.

Salade Lyonnaise from Mark Bittman of the New York Times

The mixture of the bacon and shallots with the tangy frisée was outstanding. This recipe came via the NY Times Monday food email and totally changed our menu plan for the day. I am so happy that it did!

Poaching the eggs

The Bacon diced and ready to cook

The shallots and bacon are just about ready for the salade