From the Kitchen Window column

The traditional French salade Lyonnaise is made with tender frisee, but this green can be hard to find, so I use arugula or a mix of bitter greens as the base. If you can find chunk bacon, cut it into what's known as lardons — pieces about 1 inch long by 1/4 inch wide by 1/4 inch thick. Otherwise, buy thick-cut bacon and cut into strips about 1/4-inch thick. For a special version of this salad, use the deep-fried eggs from the carbonara recipe.

Makes 2 servings

3 to 4 ounces bacon, cut into pieces about 1 by 1 1/4 inches (2 to 3 thick slices)

2 tablespoons red wine vinegar

1/2 teaspoon sugar

Salt and fresh ground pepper

3 to 4 cups bitter greens such as arugula or frisee

2 large eggs, poached (follow poached egg recipe)

In a heavy skillet over medium heat, cook the bacon until crisp. Remove the bacon, reserving the warm fat. Whisk together the fat and vinegar. Season with sugar, salt and pepper.

In a large bowl, toss the greens and half the bacon with the warm dressing. Divide between 2 plates and top each salad with a poached egg. Sprinkle the remaining bacon over the salads. [Copyright 2011 National Public Radio]