This classic French salad uses thick cut bacon to make lardons, which are crunchy morsels that accent the crisp lettuce and protein-rich poached egg.
Cook bacon in skillet over medium heat for 7 to 8 minutes, until fat is rendered and bacon is crisp. Remove bacon and let drain on paper towel.
Drain fat, keeping 2 tsp (10 mL) bacon fat in pan.
Add shallots to pan and sauté until tender, about 2 minutes. Add honey. Remove from heat. Whisk in mustard, salt, pepper, vinegar and olive oil.
Toss dressing with frisée, Boston lettuce and radishes. Divide among 4 plates. Top each with a poached egg and sprinkle with chives.
To poach an egg:Crack an egg into a small dish. Slip eggs into a skillet of simmering water mixed with 1 tbsp (15 mL) vinegar. Cook until white is set and yolk is cooked to desired doneness, 3 to 5 minutes. Remove to paper towel-lined plate with slotted spoon.