1 tbsp white wine vinegar
3/4 tsp Dijon mustard
1/2 tsp light mayonnaie
1/4 tsp each salt and pepper
3 tbsp olive oil
5 slices turkey bacon.
4 cups chopped Frisée
12 sliced radishes
6 eggs.

Insmall bowl, whisk together wine vinegar, Dijon mustard. light mayonnaise, salt and pepper. Slowly whisk in oil.

Cut bacon crosswise into 1-inch thick pieces. Cook bacon in a large skillet over medium heat until crispy. Drain on paper towels. Combine Frisée and radishes. Add the bacon to Frisée. Drizzle with dressing. Divide evenly among plates.

Bring a large skillet 3/4 full of water to simmer. Crack eggs into separate measuring cups. Pour separately into water, and cook for 4 minutes. Remove using a slotted spoon and place on top of individual salad servings.

Submitted by: Sherry Monfils