MAKE THE CROUTONS:

Cup of Yum
1. Preheat the oven to 300°. Line a baking sheet with parchment paper or tin foil and set aside. Combine 2 tablespoons olive oil and ½ teaspoon Herbes De Provence in a small bowl and heat in the microwave in 15 second increments until the herbs are fragrant.
2. Drizzle the oil and herbs over 2 cups cubed sourdough bread and toss to coat completely. Spread the bread in a single layer on the baking sheet and bake for 10 minutes. Use a spatula to flip the bread around on the pan and bake for an additional 8-10 minutes or until crisp. Set aside.

CRISP THE LARDONS:

1. Place a small skillet over medium high heat and add ¼ pound pancetta, cooking until browned and crisp. Transfer to a plate lined with paper towels and set aside.

ASSEMBLE THE SALAD:

1. Combine 1 large bunch frisee lettuce, crispy pancetta, 3-4 french radishes, sliced thin and toasted croutons together in a large salad bowl and set aside.

POACH THE EGGS:

1. Fill a small saucepan two thirds full with water and bring to a boil. Reduce the heat so that the water just comes to a simmer with a few bubbles rising to the top, but not a rolling boil. Stir in 1 tablespoon distilled white vinegar.
2. Break 1 egg into a measuring cup with a handle. Use the back of a wooden spoon to create a fast whirlpool effect in the simmering water. Tip the egg into the vortex of the whirlpool and cook for 4 minutes.
3. While the egg is poaching, add 3-4 tablespoons Lemon Vinaigrette to the salad and toss to coat. Add more dressing if you like, but it shouldn't be too wet.
4. Use a spider or slotted spoon to remove the egg and blot it dry with a paper towel. Transfer the poached egg to the salad. Cook more eggs in the same manner, blot them dry.

FINISH THE FRISÉE SALAD:

1. Divide the frisee salad between the plates, and top each with a poached egg, an additional drizzle of the dressing, sea salt and black pepper to taste.