Wash the frisée in cold water and spin-dry in a salad spinner. Put the frisée in the refrigerator until ready to serve.

Heat a sauté pan, add the lardons and cook until golden brown and crispy. Using a slotted spoon, drain the lardons on paper towel.

Reserve the bacon fat and place in a measuring cup. Add the olive oil until the rendered bacon fat and olive oil equal about 3/4 cup total fat.

In the same sauté pan, add the shallots and cook until soft and translucent. Add the vinegar and deglaze the pan.

To serve, place the frisée into a mound, scatter some lardons and drizzle some dressing over each salad and top with some freshly ground black pepper. You can optionally top with a poached egg.