Bacon Vinaigrette

Ingredients

6 oz. thick cut bacon

1 sliced shallot

1/2 tsp. freshly ground black pepper

1/4 cup red wine vinegar

1 tablespoon honey

Directions

Slice 6 oz. thick-cut bacon crosswise into ¾"-thick pieces. Cook in a medium skillet over medium heat, stirring often, until just shy of crisp, about 5 minutes. Add 1 sliced shallot and ½ tsp. freshly ground black pepper and cook, stirring occasionally, until shallots are just softened, about 2 minutes.

Remove from heat and stir in ¼ cup red wine vinegar, scraping the pan to collect all those browned bits. Stir in 1 Tbsp. honey, then adjust acid and sweetness. Toss with frisée, chives, and croutons, then top with a poached egg. Et voilà!