Bistro Salad with Cream Stout Beer Vinaigrette

Serves 4

6 TBLS extra-virgin olive oil, divided
2 slices sourdough bread, approximately 6” x ½” each
1 clove garlic, halved lengthwise
5 slices bacon, cut into ½” wide strips
1 shallot, chopped
1 bottle Cream Stout Beer
¼ cup red wine vinegar
2 tsps whole grain mustard
2 tsps fresh thyme leaves, chopped
¼ tsp salt
10 cups frisee or other salad leaves
3 sprigs fresh thyme
4 large eggs, very cold

Heat oven to 350 F. Brush two tablespoons of olive oil over both sides of bread; place on baking sheet. Bake 16 minutes, turning slices over halfway, until lightly toasted. Rub bread all over with cut side of garlic. Reserve garlic. Cut bread into ½” croutons.

Fill a deep, medium-sized skillet or saucepan with 2 ½” cold water; bring to a simmer over low heat.

In large skillet, cook bacon until crisp. Drain bacon on paper towel and set aside. In same skillet, add shallot and sauté 2 minutes until fragrant. Deglaze skillet with one cup Stout Beer, stirring up brown bits from the bottom of the pan. Bring mixture to a boil; boil 6 minutes or until beer is reduced by half and is syrupy. Remove from heat; whisk in vinegar, mustard, chopped thyme and salt. Slowly drizzle in remaining 4 tablespoons olive oil; whisking, until combined. Pour dressing into a large salad bowl; place frisee on top. Scatter bacon and croutons over frisee. Do not toss.

When water is simmering, pour in remaining ½ cup Stout Beer; add thyme sprigs and reserved garlic clove. Simmer 5 minutes to flavor poaching water. Crack eggs into 4 individual small cups. Slide eggs from cups into simmering water. Poach 2 ½ - 3 minutes, or until whites are completely set and yolks begin to thicken but are still soft in center.

Toss salad. Divide among 4 plates. With slotted spoon, top each salad with an egg. Serve immediately.

Nutrition Information, Per Serving:
470 calories; 30 g fat; 6 g saturated fat; 32 g carbohydrates