Tête Eggy Salad

By Chef Aaron Grosskopf

1 large salad


  • For the Salad:
  • 2 heads frisee, washed and chopped
  • Half baguette, cut into 1/2 inch cubes (makes about 1 cup croutons)
  • 2 eggs
  • Salt and pepper
  • Espelette pepper
  • 5 florets Emmi Tête De Moine AOP Cheese, plus 1/4 cup grated Emmi Tête De Moine AOP Cheese
  • 2 bunches chive, finely sliced
  • For the Bacon Vinaigrette:
  • 12 slices thick-cut bacon, cut into 1/4 inch pieces
  • 1/4 cup finely diced shallot
  • 1/4 cup finely diced garlic
  • 2 cups verjus white
  • 1 cup red wine vinegar
  • 1 cup olive oil


  1. Prepare Bacon Vinaigrette: On medium heat, saute the bacon until fat is rendered and is golden brown, strain off fat and reserve both. Place some bacon fat back into pan and add shallot and garlic, saute on low until cooked and soft. Add red wine vinegar and reduce until almost gone, add verjus and reduce by 3/4. Add back in the bacon and bacon fat, olive oil and season with salt and lots of black pepper. Set aside.
  2. Toss diced baguette with olive oil, salt, pepper and espelette. Toast in oven at 350°F for 8-12 minutes until crunchy.
  3. Cook eggs sunny side up and season with salt, pepper, espelette and grated Tête de Moine.
  4. Dress frisee with bacon vinaigrette and chives. Toss with baguette.
  5. Place salad in bowl and arrange eggs and cheese florets around to look.
  6. Note: To make a Tête de Moine cheese floret, use a cheese carver like pictured above. Alternatively, you can use a vegetable peeler.