Frisée Salad (a Little Awkward Brunch)

20201128, #TodaysBreakfast (which, timing-wise, ended up being #brunch) is a frisée salad — except this is my first time with frisée, my first time poaching an egg, and I don't even really eat bacon, so the whole thing feels unfamiliar. I planned this breakfast during the week with real enthusiasm, but it turned into a combination of nothing but unfamiliar things, and maybe that's why both the taste and the plating feel #awkward. I think I've gotten used to things, that I know them to some degree, but honestly there's still so much I'm curious about, so much that's still unfamiliar. Some things need patient waiting, others need active effort. Anyway, today's frisée salad will probably be remembered for its #awkward flavor. Over the prettiest frisée in the world, I add crispy #bacon, toasted #walnuts, and a #poachedegg, then dress it with olive oil, white wine vinegar, and whole-grain mustard. #friseesalad — apparently a favorite in France's Lyon region.