For the salad: Place the bacon lardons into a saute pan and cook to render
the fat and crisp
. Remove the bacon lardons
and reserve 1/2 cup bacon fat for the dressing. Drain
the frisee and fennel and dry in a salad spinner
. Set the frisee and fennel aside in a medium bowl.
To the same bowl add the reserved bacon, pickled onions
, and warm vinaigrette dressing
that has been spooned around the side of the bowl. Cook's Note: Spooning the dressing on the side of the bowl helps from overdressing the salad itself. Toss to combine.
For the poached egg: Add 2 cups or about 1-inch white wine to a saucepan and add a splash of vinegar and big pinch salt. Add the bouquet garni
to the saucepan and bring the mixture to a slow simmer. Once at a slow simmer
, remove the bouquet garni. Carefully crack the egg into a ramekin. Gently slide the cracked egg
into the liquid and poach
. While the egg is cooking, baste
or spoon some of the hot liquid over the egg to cook evenly, about 45 seconds to 1 minute. Remove the egg from the liquid with a slotted spoon and place into a small dish. Season the egg with sea salt and freshly ground black pepper.
For serving: Place the toast slice onto a plate. Top with the salad and egg. Garnish
with more bacon, sea salt, freshly ground black pepper, extra-virgin olive oil. Drizzle
with more dressing and garnish with fresh tarragon
, if desired.