Where would you LOVE to Cook Today?

Today I would really love to cook in this Kitchen...

I think I will wear my hair up and a beautiful floral apron.

I will use an amazing fluted edge bowl for my garage bowl....

Just like Rachel Ray....hehehe

And I will make....

hummm

How about:

Frisée Salad with Bacon-Shallot Vinaigrette

This sounds perfect!

Frisée Salad with Bacon-Shallot Vinaigrette

3 slice(s) bacon, cut into 1/2-inch pieces

12 ounce(s) (2 to 3 heads) frisée or 2 bags (5 to 6 oz. each) mixed baby salad greens
1 medium shallot, minced
2 tablespoon(s) white wine vinegar
1 teaspoon(s) Dijon mustard
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
2 tablespoon(s) olive oil
6 large eggs

In 2-quart saucepan, cook bacon on medium 5 minutes or until browned, stirring occasionally.
Meanwhile, in 12-inch skillet, heat 1 inch water to boiling on high to poach eggs in later. Trim and discard stem ends from frisée; cut leaves into bite-size pieces. Place greens in large bowl.
Remove saucepan from heat. With slotted spoon, transfer bacon to paper towels to drain; discard all but 1 tablespoon bacon fat.
Into bacon fat remaining in skillet, whisk shallot, vinegar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In slow, steady stream, whisk in oil until combined. Add warm vinaigrette to bowl with frisée and toss until evenly coated.
Reduce skillet heat to medium to maintain water at gentle simmer. Break eggs, one at a time, into cup. Holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes or until whites are set and yolks begin to thicken. With slotted spoon, lift out each egg and quickly drain, still in spoon, on paper towels.

To serve, divide frisée among 6 salad plates; top with bacon and egg. Sprinkle egg with coarsely ground black pepper if you like.

I got this recipe from:
http://www.goodhousekeeping.com/recipefinder/

SO Where would you love to cook today....