Recipes

Merry Edwards Wines

Frisee and Arugula Salad with Lardons and Poached Eggs — Listed Below these fields

Frisee and Arugula Salad with Lardons and Poached Eggs

Pairs Well With

Ingredients

¼ pound frisée (French curly endive)
¼ pound arugula
6 ounces thick-cut bacon slices (relatively fatty slices preferable)
2 tablespoons distilled white vinegar
4 large eggs
2 tablespoons chopped shallot
½ teaspoon dried mustard
2 tablespoons red-wine vinegar
1 tablespoon Merry Edwards Pinot Noir
Fleur de sel and pepper to taste

Preparation

Tear frisée into pieces and put in a large bowl with arugula. Cut bacon slices crosswise into ¼-inch-thick sticks (lardons). In a heavy skillet, cook bacon over moderate heat, stirring occasionally, until golden and remove skillet from heat, leaving bacon in the pan.

Fill another skillet with 1 inch of warm water. Half-fill a 4-quart saucepan with water and stir in white vinegar. Bring liquid to a bare simmer. Break each egg and place each of them in a small bowl or a teacup, being careful not to break the yolks. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon, moving egg gently. (Egg should become oval, with yolk completely covered by white.) Add remaining eggs in same manner. Simmer eggs about 1½ minutes for runny yolks to about 3 minutes for firm yolks. Immediately transfer eggs to skillet of warm water.

Reheat bacon in its skillet over moderate heat. Add shallot and mustard and cook, stirring, 1 minute. Add red-wine vinegar and Pinot Noir and boil 5 seconds. Immediately pour hot dressing over greens and add fleur de sel and pepper to taste.

Divide salad among 4 plates and top with drained poached eggs. Season eggs to taste and serve salad immediately.

(Adapted from Epicurious.com)

This classic Olivet Lane deserves a classic dish to best showcase its fine qualities. Frisée and Arugula Salad with Lardons and Poached Eggs offers a bright yet savory pairing. The luxurious texture and elegant structure of this vintage of Olivet Lane marries well with the luscious poached eggs while also soothing the intensity of the bacon vinaigrette. Serve with crusty sourdough bread for a beautiful brunch dish or a simple yet sultry supper.