Trim the bottom from each head of endive lettuce. By hand, separate the leaves into individual pieces.
Trim the bottom from each romaine heart. Cut off the top 3 inches and separate them into individual leaves. Trim the edges from each leaf and cut into 1” pieces.
Whisk all dressing ingredients together in a bowl until they emulsify.
Place the endive and romaine salad leaves in the bowl. Add the croutons and dressing. Hand-mix to coat all leaves with dressing.
Add the pepper and mix again.
To serve, place the dressed salad in a rimmed pasta bowl and top with a poached egg and browned pancetta.
2 heads curly endive lettuce
2 hearts romaine lettuce
For The Dressing:
2 tablespoons grain or Dijon mustard
3 tablespoons extra virgin olive oil
1/2 tablespoon fresh lemon juice
1/2 tablespoon white vinegar.
1 teaspoon C&H Golden Brown Sugar
1 cup croutons
1 teaspoon black pepper
4 poached eggs
1 cup browned, diced pancetta