1 tablespoon Dijon mustard 3 tablespoons white wine vinegar, divided 1 small shallot, minced 2 tablespoons chopped chives 3 tablespoons walnut oil Salt and freshly ground black pepper to taste 4 ounces pancetta, cut into ( 1/4 - by 1-inch) lardons 3 thick slices sturdy bread, crusts removed, cut into 1-inch cubes (about 3 cups cubed) 4 large eggs 8 cups torn frisee (3 small heads in bite-size pieces)

Step 1 Combine the mustard, 2 tablespoons vinegar, shallot and the chives in small bowl and whisk to blend. Whisk in the oil. Season with salt and pepper to taste. Set aside.

Step 2 Blanch the pancetta pieces in a small pan of simmering water for 10 minutes. Drain on paper towels.

Step 3Heat a small skillet over medium-high heat. Add the pancetta and cook, stirring constantly, until the fat is rendered and the meat is cooked but not crisp, 4 to 5 minutes. Remove with a slotted spoon to a plate lined with paper towels. Immediately add the bread cubes and cook, stirring constantly, until crisp, about 6 to 8 minutes. Remove and set aside.

Step 4Bring a deep skillet of water to a rolling boil. Add the remaining 1 tablespoon vinegar and one-half teaspoon salt and stir well. Reduce the heat and bring to a simmer. Break each egg into the water and poach 90 seconds. Using a slotted spoon, immediately transfer the eggs to a plate and keep warm.

Step 5Place the frisee in a large bowl and toss with the mustard dressing, pancetta and croutons. Divide among 4 serving plates. Top each salad with an egg seasoned with salt and pepper. Serve immediately.

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