Lyonnaise Salad with Roasted & Smashed Potatoes

Begin by preparing the potatoes. Bring a small pot of salted water to a boil. Add the potatoes and cook until tender. Place tender potatoes on a cookie sheet drizzled with olive oil. With a potato masher, gently press down each potato until it slightly mashes. Brush the tops of each crushed potato generously with more olive oil. Bake in 450° degree oven, 20-25 minutes until golden brown and crispy.

While potatoes bake, prepare the greens. Tear the endive into pieces (or greens of your choice) and place in a large bowl.

For the dressing, heat two tablespoons olive oil in a skillet over medium heat. Add bacon; cook and stir until crisp. Add shallot and cook for about two minutes until softened. Add mustard, vinegar and remaining tablespoon of olive oil; stir together. Remove from heat.

Meanwhile, poach the eggs. In a small saucepan, bring an inch a half of salted water to boil. Reduce heat to simmer. Bubbles should break the surface of the water but the water should not be a rolling boil. Gently crack the eggs, one by one, and slip them into the water, taking care not to break the yolks. Reduce heat to low and cook the eggs until the whites are set, about 3-5 minutes. Lift each egg out with a slotted spoon and place on a paper towel to drain.

If your dressing has cooled, reheat it briefly. Pour dressing over greens and toss to coat. Divide dressed greens between two serving plates, place two smashed potatoes on top of the greens and then top each serving plate with an egg. Season to taste with salt and pepper.