Sweet Paul's take on the French classic.

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Serves 4

You will need:
12 thin slices of pancetta
1 large frisée salad head, washed, dried, and in pieces
4 medium-boiled eggs, peeled and cut in half
2 tablespoons toasted pine nuts
4 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon lemon juice
salt & pepper, to taste
  1. Heat a pan and fry the pancetta until crisp.
  2. Add salad, pancetta, eggs, and pine nuts and place on large plates.
  3. In a small bowl whisk together oil, Dijon, and lemon juice.
  4. Season with salt and pepper and pour the mixture over the salad.


Sweet Paul's take on the French classic.
Photography by Susanna Blaavarg

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