1 or 2 slices ciabatta bread, grilled with extra-virgin olive oil
8 ounces bacon, cut into lardons, reserving at least 1/2 cup bacon fat for dressing (good for 4 servings)
2 medium heads frisee, trimmed and outer leaves removed and soaked in ice water with a big pinch kosher salt
1 head fennel, halved, cored and sliced paper thin on a mandolin, and add to ice water with frisee
1 heaping tablespoon Pickled Onions, recipe follows
1 handful frisee, trimmed and washed
2 tablespoons Warm Vinaigrette dressing, recipe follows
About 2 cups white wine, for poaching (or about 1-inch liquid in small saucepan)
Splash white wine vinegar, for poaching
1 bouquet garni (1 clove garlic, bay leaf, shallot, 1/2 teaspoon peppercorns in cheesecloth tied with butcher's twine with extra string to tie to handle of pot)
Pinch kosher salt
1 chicken egg, cracked into individual ramekin
Sea salt
Freshly ground black pepper
1/2 shallot, minced (1 tablespoon)
1/2 clove garlic, smashed
Pinch kosher salt
1/4 cup red wine vinegar or big splash
1 tablespoon Dijon mustard
1/2 cup warm bacon fat
Freshly ground black pepper
2 pounds red onions, sliced
White wine vinegar
Sugar
Kosher salt
4 cloves garlic
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 tablespoon crushed red pepper flakes
2 teaspoons mustard seeds
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