Chicory Bacon and Poached Egg Salad
Ingredients
- 4 oz. Parmesan
- 1 medium shallot, finely chopped
- 1/4 cup sherry vinegar or red wine vinegar
- 1 Tbsp. honey
- 7 Tbsp. extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 8 oz. slab or thick-cut bacon, cut into 1/2" pieces
- 2 (8"-long) sprigs rosemary
- 1 lb. mixed wild mushrooms (such as shiitake, maitake, and/or oyster), woody stems removed
- 1 lb. chicory (such as radicchio, escarole, and/or frisée), leaves torn into 3" pieces
- 4 large eggs
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