Ingredients

• 6 Large Eggs, room temperature
• 4 ounces Bacon
• 2 tablespoons Red Wine Vinegar
• 1 tablespoon Dijon Mustard
• 1 teaspoon Sugar
• ¼ cup Extra-Virgin Olive Oil
• Salt and Pepper to taste
• 8 cups Frisee, coarsely torn
• ½ Rotisseria Chicken, meat shredded for 2 cups
• 2 Large Heirloom Tomatoes, cut into wedges
• 1 Avocado, quartered

Directions

1. Bring 8 cups of water to a boil in a large saucepan; add eggs into water and boil for 7 minutes for medium-set yolks; immediately transfer eggs to a medium bowl of ice water and chill until cold, 5 minutes; peel eggs then set aside
2. Place bacon in a medium skillet over medium-low heat; cook until brown, turning occasionally, 8-10 minutes; transfer to paper towels and let drain
3. Add vinegar, mustard, sugar and 1 tablespoon of water to rendered fat in skillet; whisk until smooth and emulsified; slowly add in oil, whisking constantly until a thick dressing forms; season with salt and pepper
4. Arrange frisee on a large platter and season with salt and pepper; drizzle half of warm dressing over it; cut eggs in half and arrange over frisee along with shredded chicken, tomato wedges, avocado, and bacon; season salad with salt and pepper then drizzle remaining dressing over salad