Ingredients

• 4 tablespoons olive oil
• ten 1-inch-thick slices French or Italian bread
• 1/2 pound salt pork, diced
• 2 shallots, sliced thin
• 3 tablespoons white-wine vinegar
• 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried, crumbled
• 2 garlic cloves, minced
• 2 teaspoons distilled white vinegar
• 6 large eggs
• 2 heads frisée* (French curly endive), torn into pieces (about 12 cups)
• *available at specialty produce markets

Instructions

1. Preheat oven to 350°F.
2. Spread 3 tablespoons of oil with a brush on both sides of bread and season with salt and pepper. Cut each slice into cubes and bake croutons on a baking sheet in middle of oven until golden brown, about 10 minutes.
3. In a saucepan boil salt pork in cold water to cover for 2 minutes and drain in a colander. Rinse salt pork under cold water and pat dry with paper towels. Heat remaining 1 tablespoon oil in a skillet over moderate heat and in it cook salt pork, stirring frequently, until browned. Remove salt pork with a slotted spoon and drain on paper towels.
4. Pour 1/2 cup fat from skillet into a small bowl and whisk in shallots, white-wine vinegar, tarragon, garlic, and salt and pepper to taste until dressing is combined well.
5. Fill a wide skillet with 2 inches water and add distilled vinegar. Bring liquid to a rolling boil over high heat and reduce heat to a bare simmer. Poach eggs, 3 at a time, by breaking each one into a saucer and sliding it into the water. As each egg goes in, push white back immediately toward yolk with a large slotted spoon, moving egg gently, and simmer 3 minutes. Drain eggs separately in slotted spoon, blot carefully with paper towels, and trim ragged edges of whites.
6. In a large bowl toss together frisée, dressing, salt pork, and croutons. Divide salad among 6 plates and top with poached eggs.