Frisee Salad with Lardons and Poached Eggs

Ingredients

• 4 heads frisee, inner white part only, washed well and spun dry, torn into bite-size pieces
• 2 tablespoons distilled white vinegar
• 8 ounces slab or thick-cut bacon, cut into ¼-by-1-inch pieces
• 3 tablespoons finely chopped shallot
• 5 tablespoons sherry vinegar
• Coarse salt and freshly ground pepper
• 4 large eggs
• 1 slice white bread

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