Salad Lyonnaise Recipe

Cook the bacon in a large skillet over medium heat until crispy. Remove from the skillet and set aside.

In the same skillet, fry the eggs sunny-side up until the whites are set but the yolks are still runny.

While the eggs are cooking, whisk together the shallot, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.

In a large salad bowl, combine the frisée lettuce and crumbled bacon. Toss with the vinaigrette until well coated.

Divide the salad onto four plates and top each with a fried egg. Serve immediately.