Frisée Bistro Salad

Frisée lettuce, chopped fine
Olive oil
Apple cider vinegar
Dijon mustard
Maple syrup
Gorgonzola cheese, crumbled
Toasted walnuts
Pear or Asian pear, chopped
Eggs
 
For the vinaigrette: in a bowl place the olive oil, apple cider vinegar, a little Dijon mustard, and the little maple syrup; whisk well. Heat up a sauté pen pan with some olive oil. Crack a few eggs in and cook to desired from this firmness. In individual serving bowls, and the lettuce, pears, cheese, and walnuts. Place an egg on top and drizzle with the vinaigrette.