Frisée Salad with Poached Eggs

Ingredients

• 2  garlic clove minced
• 2 teaspoons vinegar white
• 0.5 pound salt pork diced
• 12 cups salad leaves curly endive french ( curly endive)
• 3 tablespoons citrus champagne vinegar 
• 4 tablespoons olive oil 
• 12 cups salad leaves curly endive french ( curly endive)
• 1 tablespoon tarragon dried fresh crumbled chopped
• 10 slices bread crumbs french italian 1-inch-thick
• 6 large eggs 
• 2  shallots sliced thin
• 6 servings frangelico 
• 6 servings frangelico 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• whisk
• slotted spoon
• colander

Directions

1. Preheat oven to 350°F.
2. Spread 3 tablespoons of oil with a brush on both sides of bread and season with salt and pepper.
3. Cut each slice into cubes and bake croutons on a baking sheet in middle of oven until golden brown, about 10 minutes.
4. In a saucepan boil salt pork in cold water to cover for 2 minutes and drain in a colander. Rinse salt pork under cold water and pat dry with paper towels.
5. Heat remaining 1 tablespoon oil in a skillet over moderate heat and in it cook salt pork, stirring frequently, until browned.
6. Remove salt pork with a slotted spoon and drain on paper towels.
7. Pour 1/2 cup fat from skillet into a small bowl and whisk in shallots, white-wine vinegar, tarragon, garlic, and salt and pepper to taste until dressing is combined well.
8. Fill a wide skillet with 2 inches water and add distilled vinegar. Bring liquid to a rolling boil over high heat and reduce heat to a bare simmer. Poach eggs, 3 at a time, by breaking each one into a saucer and sliding it into the water. As each egg goes in, push white back immediately toward yolk with a large slotted spoon, moving egg gently, and simmer 3 minutes.
9. Drain eggs separately in slotted spoon, blot carefully with paper towels, and trim ragged edges of whites.
10. In a large bowl toss together frisée, dressing, salt pork, and croutons. Divide salad among 6 plates and top with poached eggs.