Frisee Salad with Baby Leeks and Fried Duck Egg

Serves: 4

2-3 large heads frisee, cleaned of all dark green and cut into small pieces
4 slice Benton’s bacon, cut into lardons (small to medium dice) and crisped
6 tablespoons fines herbs (parsley, tarragon, chervil and chives)
16 baby leeks, blanched and marinated in lemon vinaigrette (recipe below)
4 tablespoons aioli (recipe below)
4 duck eggs, fried in bacon fat
4 teaspoons black Japanese black tobiko
Salt/pepper to taste

1. In a small mixing bowl, toss leeks with most of the lemon vinaigrette and season with salt and pepper.

2. In another bowl combine frisee, bacon, herbs, aioli and a small amount of lemon vinaigrette and season.

3. For each serving, place leeks on the center of a plate. Add frisee mixture on top of the baby leeks. Place duck egg on top of the frisee and top it with tobiko.