Chef John's Lyonnaise Salad

Firstly, take the frisee lettuce heads and cut off their roots. Discard them immediately. Next, chop the remaining leaves into 1-inch pieces and place them in a large salad spinner. Fill it with cold water, swirl the leaves gently to remove any dirt and debris, then drain and spin until they are completely dry. Store the cleaned frisee in the refrigerator until you're ready to use it.

Now, combine shallots, Dijon mustard, salt, pepper, and sherry vinegar in a large bowl. Whisk these ingredients together until they're well combined. Gradually add oil to the mixture, whisking continuously until the dressing thickens and emulsifies; set it aside for later use.

Meanwhile, cook the bacon in a cold pan over medium heat until it becomes crispy. This should take around 8 to 10 minutes.

While the bacon is cooking, fill a pot with water and add a pinch of salt and a dash of white vinegar. Bring the mixture to a simmer.

Now, place one-quarter of the chilled frisee in a mixing bowl. Add one-quarter of the cooked bacon along with a generous helping of the vinaigrette. Use your hands or tongs to coat the frisee evenly with the dressing. Transfer the salad to a plate or shallow bowl and repeat this process for the remaining three salads.

Next, cook the eggs one at a time in the simmering water. Let them cook for 20 to 30 seconds without touching them, then use a spoon to nudge them gently and continue cooking until the whites are set and the yolks are runny, taking an additional 2 to 3 minutes. Use a slotted spoon to lift each egg carefully and drain any excess water. Place the poached eggs on top of the salads, flipping them so that the yolks are facing downwards.

Finally, sprinkle some cayenne pepper, sea salt, and chives over the salads and serve immediately.