Tear the frisee into bite-size pieces and put in a large bowl.
In a large heavy skillet, cook the bacon over moderate heat, stirring occasionally, until golden. Remove the bacon and drain
off all but 2 tablespoons of bacon fat from the skillet.
Fill a large saucepan
half way with water and stir in the white vinegar. Heat the liquid to just below a simmer. Break each egg into a teacup. With a spoon, create a whirlpool or tornado effect in the saucepan. Slide 1 egg into the simmering liquid. Just on the surface of the liquid, continue the whirlpool to assist the white in wrapping around the yolk. Add the remaining 3 eggs one at a time using the same method. Simmer
about 2 minutes. Immediately remove the eggs with a slotted spoon to a bowl.
Reheat the bacon fat in the skillet over moderate heat. Add the shallot and cook, stirring, for 1 minute. Add the sherry vinegar and boil until 1 tablespoon liquid remains. Whisk
in the Dijon mustard and honey. Pour the hot dressing
over the frisee and toss with salt, and pepper, to taste. Crumble the crisp
bacon slices over the salad and garnish
with chives, and tarragon
For the croutons:
Preheat the oven to 350 degrees F. On a large sheet tray, drizzle
the baguette slices with olive oil and bake for 10 to 12 minutes, until crisp and golden brown. Cool the croutons.
Divide the salad evenly among 4 plates and top with the poached eggs and garlic
croutons. Season the eggs with salt, and pepper, and serve the salad immediately.