Preparation:

Poach the egg using any method as shown.

Bacon Slab cut into 3/8 inch dice
French bread 2 day old cut into 3/8 inch dice
Blue cheese (Forme de Ambert)
eggs ( 1 per person)
Frisee heads with tops trimmed leaves torn
2 garlic cloves diced
1 shallot finely diced
tarragon, chives, chervil diced
grapeseed oil
Banyuls Vinegar
Optional (1 T Mustard)
Cayenne Pepper for garnish

In a large skillet, saute the bacon over moderate heat until just crisp with 1 T grapeseed oil,. Transfer the bacon to dry on a paper towel set on a rack. Pour all but 2 tablespoons of the bacon fat into a small glass cup. Reheat the bacon fat in the skillet. Add the diced baguette to the pan with bacon fat and cook over moderate heat, stirring a few times, until crisp, and slightly brown. Transfer to the sauteed bread croton mixture to the paper towel.

Add the diced diced shallots and diced garlic to the pan and cook till soft. Add some wine vinegar and warm the mixture. Use these ingredients to make the swam vinaigrette.

Cut the bottoms off the Frisee and trim the green tops. Wash several times In a bowl of water and dry (Note: Frisee contains a lot of sand so it is important to wash thoroughly).

Make a vinaigrette using bacon fat, mustard, grapeseed oil and banyuls vinaigrette. Toss Frisbee with warm garlic, shallots, 1/2 diced herbs, vinaigrette, bread croutons. Use the rest to garnish the plate. Use a mold to shape the fraise on a plate. Top the salad with a poached egg which is topped with a small amount of cayenne pepper. Garnish plate with remaining croutons, bacon lardons, and pieces of blue cheese. Drizzle with olive oil.