Bistro Brunch Salad

Directions:

• IFirst, make the vinaigrette. Set a small, fine-mesh sieve over a 2-cup (475 ml) heatproof measuring cup. Line a small baking sheet with paper towels. In a medium frying pan over medium-low heat, heat the oil until hot. Add the eschalots and cook, stirring, until golden brown, about 15 minutes.
• Carefully pour the eschalots and hot oil into the sieve; let cool for 5 minutes. Transfer the eschalots to the prepared baking sheet and lightly season with salt. (Use the eschalots with the vinaigrette in a recipe or save for another use. Or just eat them off the pan like we do in the Test Kitchen!)
• Finely grate the garlic into the eschalot oil. Whisk to combine. In another bowl, whisk together the vinegar, mustard and honey. Season with 1 tsp. salt and 1/4 tsp. pepper. While whisking, add the garlic-eschalot oil in a slow, steady stream, continuing to whisk until emulsified. Taste and adjust the seasoning with salt. Use immediately, or refrigerate in an airtight container for up to 2 weeks. Makes 1 1/2 cups (375 ml).
• Next, make the salad. Line a baking sheet with paper towels. In a frying pan over medium-high heat, cook the prosciutto slices until crispy, turning once, about 3 minutes. Transfer to the prepared baking sheet.
• To make poached eggs, bring a saucepan half full of water to a boil. Set a small fine-mesh sieve over a bowl. Working with one at a time, crack an egg into the sieve to drain off the watery part of the white.
• Carefully transfer each egg to a small bowl or ramekin. Add the vinegar to the boiling water and whisk to combine. Gently slip the eggs into the water one at a time, then cover and cook for 3 minutes. Use a slotted spoon to transfer the eggs to a paper towel-lined plate to remove any water.
• To assemble the salad, in a large bowl, toss the curly endive with 3/4 cup (180 ml) of the vinaigrette until nicely coated. Add the crispy prosciutto and fried eschalots and toss to combine. Transfer the salad to individual plates or a serving platter, top with the eggs, and garnish with pepper. Serve crusty bread alongside. Serves 2.