Cooking Instructions:

1. Bring a skillet to medium-high heat. When hot, add in the raw pieces of slab bacon and cook slowly until crisp, about 8 minutes. Be careful not to overcook. Remove with a slotted spoon and transfer onto a paper towel-lined plate. Leave the remaining fat in the pan.
2. At the same time, bring a small pot of water to a boil, and add the white vinegar. Reduce the heat to medium and swirl the water using a slotted spoon. Crack the eggs, one at a time into a small ramekin or bowl, and slide the eggs, one at a time, carefully into the water. Cook until the egg whites are set, or about 2-3 minutes. Remove carefully from the water with a slotted spoon and place onto a paper towel-lined plate. 
3. Add the minced shallots to the skillet and sauté in the pork fat until softened, or about 2-3 minutes. Transfer the shallots to a bowl and mix with the mustard, Sherry or white wine vinegar, salt and pepper. Slowly drizzle the olive oil (and any remaining pork fat from the pan if you so choose), until the vinaigrette is properly emulsified. Toss with the frisée lettuce and lardons, and divide equally onto two salad plates. 
4. Top each salad with a poached egg and add some cracked black pepper and salt to taste.