My friend John Delucie is the chef at Ye Waverly Inn in the West Village, arguably the hardest reservation in town.  He makes the most delicious food, using the best local ingredients.  Every time I dine at Waverly, I order this country salad.  He was kind enough to share his secret recipe with me.

For the salad: Preheat oven to 350 degrees F.  Place bacon pieces in an ovenproof skillet.  Roast for 15 to 20 minutes, stirring once halfway through, until bacon is browned and the fat is rendered.  Reserve bacon fat.

For the vinaigrette: Combine mustard, shallots, vinegar, salt, and pepper in a blender. Slowly drizzle in bacon fat and blend.

In a large pot, combine water and white vinegar. Bring to a rolling boil. Crack each egg and, holding the shell close to the surface of the simmering water, slide them into the pot one by one. Poach for 2 minutes. Remove each egg with a large slotted spoon and drain against a clean, dry dish towel.

In a large salad bowl, combine the frisee, bacon, and vinaigrette. Divide among four plates and top each with a poached egg.