Plum and Peach Salad with Champagne Vinaigrette 

Ingredients

For the salad

2 large eggs

2 slices bacon

3 lightly packed cups frisée, hand-torn into large pieces

1 ripe peach

2 ripe plums

For the vinaigrette

1 tablespoon champagne vinegar

2 tablespoons extra virgin olive oil

2 teaspoons Dijon mustard

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

Method

Prepare the ice bath:

In a medium bowl, add 2 handfuls of ice, cover with water, and set aside. You will add the steamed eggs to the ice bath to stop the cooking process.

Steam the eggs:

To prepare a steamer basket:

Fill a medium saucepan with about 1 inch of water. Set the steamer basket into the pot and bring the water to a boil over high heat.

To prepare using a saucepan: 

If you are not using a steamer basket, just fill the bottom of a saucepan with 1/2 inch of water. Bring water to a boil over high heat.

Turn off the heat and gently place the eggs at the bottom of the steamer basket or the bottom of the saucepan.

Turn the heat back on again to medium high and cover the pot. Steam the eggs for 6 1/2 to 7 minutes, for runny yolks. After they’ve steamed, transfer the eggs to the ice bath to cool and peel them right before you are ready to assemble the salad.

Cook the bacon:

Line a plate with a paper towel and set aside.

While the eggs are steaming, cook the bacon. In a medium pan over medium-high heat, cook the bacon slices until crisp, about 5 minutes, flipping halfway through. Transfer the bacon to the paper towel-lined plate.

Cut the stone fruit:

Cut the peach and plums into wedges: Cut the fruit in half and remove the pit, then cut into quarters or eights, depending on the size of the fruit.

If the pit clings to the fruit’s flesh, you can cut one wedges while the flesh is still attached to the pit, cutting from the stem-end of the fruit down to the bottom, then pull the pieces away from the pit one by one.

 Place the cut stone fruit into a medium mixing bowl.

Make the vinaigrette:

In a small jar with a lid combine the vinegar, olive oil, and Dijon mustard. Season with salt and pepper. Shake well to emulsify.

Prepare the frisée and dress the salad:

Tear the frisée into bite-sized pieces with your hands and add it to the bowl with the fruit. Start by drizzling half the dressing onto the frisée and fruit mixture, and gently toss to coat. Add more dressing, as needed, 1 tablespoon at a time, until well dressed.

Plate and serve salad:

Divide the frisée and fruit between two plates and crumble the bacon over top. Top each salad with one egg. Slice each egg in half so the yolk begins to run out onto the salad. Serve.

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