Salad with Canadian Bacon and Poached Eggs
['1 teaspoon Dijon mustard', '1/4 teaspoon salt', '2 tablespoons minced shallots', '1 tablespoon finely chopped fresh flat-leaf parsley', '5 1/2 teaspoons red-wine vinegar', '4 tablespoons extra-virgin olive oil', '6 oz sliced Canadian bacon, cut into 1- by 1/4-inch pieces', '1/2 teaspoon black pepper', '4 large eggs', '6 cups torn frisée']
Whisk together mustard, salt, shallots, parsley, and 4 1/2 teaspoons vinegar in a large bowl. Add 3 tablespoons oil in a slow stream, whisking until emulsified.
Heat remaining tablespoon oil in a 12-inch skillet over high heat and brown bacon with pepper, stirring, 1 to 2 minutes.
Fill a deep 10-inch skillet with 1 1/2 inches of water and 1 teaspoon vinegar and bring to a simmer. Break 1 egg into a cup, then slide into water. Repeat with remaining 3 eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes. Transfer eggs to paper towels and season with salt and pepper.
Toss frisée with dressing. Serve topped with bacon and eggs.
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