• 4 small heads of frisée
• 4 slices of pancetta (2 ounces & 1/2" thick each)
• 12 baguette slices, each cut on the diagonal, 1/2" thick
• 4 tablespoons of olive oil
• 4 tablespoons sherry or red wine vinegar
• 4 large eggs
• 2 tablespoons of chopped fresh olives
• Freshly ground pepper

Preheat in oven to 450 degrees. To wash the lettuce, soak the heads in a bowl of water, gently lift them out of' bowl and shake gently. Repeat with clean water until the water is clear. Spin or pat the heads dry. Remove and discard the green outer leaves; keep the whitest parts of the lettuce nearer to the heart, and trim off the tougher outer core. Place the frisée in a large bowl and set aside.

Unroll the pancetta and cut it crosswise into strips 1/2" thick. Place, in a small saucepan with water to cover, Bring to a boil, remove from the heat, drain, and rinse with cold water; Drain again and set aside.

Brush both sides of the baguette slices with the 2 tablespoons of olive oil, and arrange the slices on a baking sheet. Place in the oven and toast, turning once, until the edges are golden brown, 3 - 4 minutes. Set aside.

Fill a saucepan 3/4 full with water. Add 2 tablespoons of the vinegar and return to a boil. Reduce the heat to medium low so that the water is just below a boil. One at a time, break each egg into a saucer and slip it into the water. Work quickly so that the eggs all begin cooking at nearly the same time. Poach until the whites appear cooked and are slightly warm to the touch and the yolks are still liquid, about 3 minutes.

Meanwhile, warm the remaining 2 tablespoons olive oil in another sauté pan over medium heat. Add the drained pancetta and sauté until golden brown, about 2 minutes. Add the remaining 2 tablespoons vinegar and deglaze by stirring to dislodge any browned bits from the pan bottom; continue, to stir for about 45 seconds. Pour the vinegar mixture evenly over the frisée, add the chives and toss well. Divide the greens evenly among individual plates.

Using a slotted spoon, immediately remove the eggs from the water, shaking off any excess water, and place them on top of the salads. Add a few turns of ground pepper to each salad and place the toasted baguette slices around the edges of the plates. Serve immediately.