High Cotton's Fried Egg Salad with Frisee, Pickled Beets and Sherry Vinaigrette This salad was fantastic!  Our organic eggs would be fabulous in this salad.  A perfect Spring salad! 1 pound frisee ( a member of the escarole family...used as a salad green) 4 extra large eggs 3 Tbsp. Extra virgin olive oil 6 slices bacon- crumbled 1/2 cup pickled beets, diced Fry eggs in olive oil until yolk is set, about 2 minutes. Toss frisee with vinaigrette and put on four plates. Top with bacon beets and one egg. For Vinaigrette: 9 Tbsp. Sherry vinaigrette 1 shallot, minced 1 Tbsp. Dijon mustard 1 Tbsp. Sugar 3 Tbsp. Extra virgin olive oil Salt and pepper to taste. Mix all ingredients except olive oil. Slowly drizzle in olive oil, whisking until combined. Serves Four