3 cups (about 8 ounces) frisee, washed and dried
6 ounces slab bacon, cut into 1/4-inch-thick slices or 7 thick-cut bacon slices
2 tablespoons distilled white vinegar
4 large eggs
2 tablespoons chopped shallot
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
1 French baguette, sliced
Olive oil, for drizzling
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