For 2 portions
250 g thick cut bacon
2 slices of bread, torn into chunks
1 garlic clove
3 tbs sherry or red vine vinegar
1 tbs Dijon mustard
1 tbs chopped tarragon leaves
1 tbs chopped chives
4 tablespoons olive oil
Salt and freshly ground pepper to taste
4 cups torn curly endive, washed and dried
2 cups of beans, topped and tailed
2 large eggs
Blanch beans and refresh in cold water. Render the bacon in a hot pan until crispy, drain on paper towel.
Smash the garlic and fry in the bacon fat for a minute, add the bread and toast in the fat. 30 seconds before taking the bread out of the pan, add half of the tarragon. Drain bread croutons on paper towel.
Mix vinegar, mustard, rest of the tarragon, chopped chives and olive oil, season with salt and pepper to taste.
Boil, poach or fry the eggs.
Arrange endive, bacon, beans and croutons on plates, drizzle vinaigrette over the salad, top with the egg and enjoy.