Sweet Paul's take on the French classic.
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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
- Heat a pan and fry the pancetta until crisp.
- Add salad, pancetta, eggs, and pine nuts and place on large plates.
- In a small bowl whisk together oil, Dijon, and lemon juice.
- Season with salt and pepper and pour the mixture over the salad.
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