Instructions
Preheat oven to 350. Place beets in 8x8x2-inch glass baking dish. Add enough water to come 1/2 inch up the sides of the dish. Cover with foil. Roast beets until tender when pierced with a knife, about 1 hour. Transfer beets to plate. Cool completely. Peel beets and cut into 1/3-inch slices. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

Whisk Sherry vinegar and Dijon mustard in medium metal bowl to blend. Gradually whisk in 1 cup extra-virgin olive oil. Season to taste with salt and pepper.

Saute bacon in heavy large skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain.

Add enough water to large wide saucepan to reach depth of 3 inches. Add distilled white vinegar and bring to a boil. Reduce heat to medium-low. Crack 1 egg into small cup and slide into simmering water. Repeat with remaining eggs. Poach until whites are set and yolks are still runny, about 4 minutes.

Meanwhile, heat 1 tablespoon olive oil in large skillet over high heat. Sprinkle frisee with salt and pepper. Add to skillet; cook until wilted, about 30 seconds per side; reserve skillet.

Divide roasted beets among 4 plates. Place 1 head of frisee atop beets on each plate. Add dressing to reserved skillet and heat through. Drizzle 3 tablespoons dressing over each salad. Top each salad with 1 poached egg. Sprinkle salads with crumbled bacon; top with shaved Manchego cheese. Serve, passing remaining dressing alongside.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 4 Servings
     Bot Appetit magazine, September 2006, page 36

notes: 

Cuisine:   French

Main Ingredient:   Frisee