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I've got chicken defrosting to grill for dinner, the sun is actually shining, and I picked up two lovely Tuscan cantaloupes for only $1.25 each-the fragrance of them is divine!

I'm going to try to make this incredible salad I had at a restaurant last weekend - frisee with a really simple (shallot?) vinaigrette, served with a fried egg on top and really crispy thin sourdough or baguette toasts. The yolk, which I normally hate, mixes with the vinaigrette to make this really creamy, amazing dressing. The restaurant version had bacon, too. Wow am I hungry!

Italian sausage, peppers and onions on the grill tonight and for desert, chocolate ice cream courtesy of "The Perfect Scoop" (just got the book last weekend and this is the 3rd recipe I've done). Tomorrow is Alaskan salmon courtesy of a friend of ours who just returned from a fishing expedition there.

@ akostalas,

That's a Lyonnaise style salad that you are describing.

A good way to prepare this salad is to fry your pieces of bacon (lardons) in a pan, turn off the heat, drain some of the fat, add minced shallot, add some extra virgin olive oil, salt, fresh cracked pepper and then a few tablespoons of vinegar (any kind). This is your vinaigrette for the salad.

You can add your torn frissee and escarole, if you like that, to the warm vinaigrette and toss it all together.

Poached eggs are good on top of these salads as well.

This also a great salad for using up day old bread--croutons, crostini, etc.

Only salad-making is taking place in the kitchen. Everything else is happening out at the back-yard fire pit: brats cooked on sticks, transferred into a toasted bun and dressed with sauerkraut and hot mustard. Yum!

LOts of time at the grill taking advantage of this fantastic weather!