Salade Lyonnaise

2 large cloves garlic, peeled and smashed

4 slices whole grain French bread, cut into very small pieces, plus more for dipping

olive oil for cooking bread

1/3 pound slab bacon, or 1/3 lb thick sliced bacon

1 shallot, chopped

2 tablespoons white wine vinegar (Champagne or Sherry vinegar works nicely as well)

2 teaspoons Dijon mustard

1/4 cup olive oil

1 tablespoon white wine vinegar

4 eggs

1 small box arugula

2 heads endive, quartered lengthwise and leaves separated, cut into ribbons

1 tablespoons chopped fresh tarragon leaves, a few sprigs

2 tablespoons chopped fresh chives, for garnish

Preheat oven to 300°. Rub the inside of a large mixing or salad bowl with the smashed garlic. Slice the bread into small cubes. Add the bread to the bowl, drizzle generously with olive oil, and season well with salt and pepper. Toss the bread in the bowl to completely coat with oil, and pour onto a sheet pan in 1 layer. Place in the oven and toast until golden, about 6 or 8 minutes.

Fill a medium skillet with warm water and bring to a gentle simmer over medium low heat.

Meanwhile, cut slab bacon or bacon slices, to make fat matchstick shapes. Cook bacon in small nonstick pan over medium high heat. Remove rendered bacon to paper towels. Return pan to heat and cook the shallots in the bacon dripping 3 to 5 minutes, until just tender, over medium heat. Whisk in 2 tablespoons of vinegar and Dijon until well combined. While whisking, slowly drizzle in the 1/4 cup olive oil until combined. Season with salt and pepper.

Pour the remaining tablespoon of vinegar into the gently simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil! Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.

Put the greens in the same bowl you tossed the bread in. Add the dressing, and tarragon and toss well with tongs. Divide between 4 plates, and top each with a poached egg and sprinkle with bacon. Season salad with more salt and cracked pepper.