Warm Frisee Salad

1 bunch scallions - sliced
2 cups Shiitake Mushroom - sliced with stems removed
1 tbsp Dijon mustard
juice of 1 lemon
juice of 2 limes
½ cup extra virgin olive oil
1 tbsp truffle oil
1 large head frisee
4 poached eggs
Kosher salt
freshly ground black pepper

In a pan saute the scallions and Shiitake Mushroom for about two minutes in extra virgin olive oil, until softened.

Add Dijon mustard and deglaze with citrus juices,
scraping up any caramelized bits in the pan.

Whisk in extra virgin olive oil and truffle oil.

Take frisee in a large bowl and pour hot vinaigrette over salad to wilt, tossing to coat.
Divide salad among four plates, top each with poached egg and serve.

Courtesy: Chef Nikhil