Easy Winter Meals: Frisée Salad With Bacon

— -- The search is endless for the perfect winter meal that is easy to make at home for any working mom or always on-the-go professional. ABC News' Sara Haines went to Sur La Table in New York City to learn the best tricks and tips for three exciting and delicious meals that can be prepared both quickly and easily.

Sara met with Joel Gamoran, senior resident chef at Sur La Table, who explained how to make a fun frisée salad with bacon, a winter vegetable and chickpea soup with Moroccan spices and couscous, and the Italian classic, chicken cacciatore. Chef Joel also laid out tons of tips and hacks to make these recipes as easy as pie!

Recipe Courtesy of Sur La Table:Frisée Salad with BaconYield: 4 servings

Ingredients

1/2 pound frisée (curly endive), washed, dried and torn into bite-size pieces6 ounces thick-cut bacon, cut crosswise into 1/4-inch thick strips2 tablespoons distilled white vinegar4 large eggs2 tablespoons finely chopped shallot3 tablespoons red wine vinegarsea salt and freshly ground black pepper

1. Place frisée in a large salad bowl and set aside.

2. In a medium skillet over medium heat, add bacon and cook until crispy and fat is rendered, 6 to 8 minutes. Leaving the bacon in the pan, turn off the heat.

3. Fill a medium bowl halfway with warm water and set next to the stove top.

4. Fill a 4-quart saucepan halfway with water, stir in white vinegar and bring to a gentle simmer. Crack each egg into a small dish. Slide one egg into the saucepan and immediately push the white around the yolk with a slotted spoon to form an oval shape.

5. Poach egg until the white is set, about 2 minutes for runny yolks, 3 to 4 minutes for firm yolks. Immediately transfer poached egg to the bowl with warm water. Repeat with remaining eggs. (Multiple eggs can be poached at the same time; however. for more perfect eggs, poaching 1 to 2 eggs at a time is recommended.)

6. Reheat bacon over medium heat. Add shallot and cook, stirring until soft, 1 to 2 minutes. Add red wine vinegar and boil for 5 seconds.

7. Immediately pour hot dressing over frisée and toss well. Taste and adjust seasoning with salt and pepper.

To serve: Divide salad equally between four plates. Using a slotted spoon, remove each egg from the warm water and blot with paper towels. Top each salad with a poached egg. Season eggs with salt and pepper and serve immediately.