Poached Egg Whites, Turkey Bacon Salad

Ingredients

• 4  egg whites 
• 4 cups salad leaves curly endive rinsed
• 2 tablespoons olive oil 
• 1 tablespoon red wine vinegar 
• 1 teaspoon salt 
• 4 slices at least of turkey bacon cut into 1/2-inch strips
• 1 tablespoon vegetable oil 
• 1 cup vinegar white
• 2 teaspoon coarse mustard 

Equipment

• bowl
• frying pan
• whisk
• pot
• microwave
• slotted spoon

Directions

1. Add white vinegar and salt to a large pot of water; bringto a simmer. Slide an egg white into pot slowly; let cook30 seconds before adding another egg white.
2. Repeat with remaining egg whites. Poach until opaque,2 to 3 minutes each; with a slotted spoon, move to a plate.
3. In a medium pan over low heat, sauté turkey baconuntil crisp, 7 to 10 minutes. Set aside.
4. In a microwave-safe bowl, whisk together oils, red winevinegar and mustard; season with salt and black pepper.Nuke vinaigrette 45 seconds. Toss frisée and turkeybacon with warm vinaigrette.
5. Divide frisée mixture between 2 bowls and create a nestin each; add 2 poached egg whites to each nest. Seasonwith salt and black pepper and serve immediately.