Ingredients

12 new potatoes, quartered
2 heads garlic, peeled (about 20 cloves)
½ cup plus 4 tablespoons olive oil, divided
kosher salt
4 tsp. Dijon mustard
2 tsp. lemon juice
1 tsp. red-wine vinegar
4 eggs
8 cups bite-size pieces of frisée (about 3 to 4 small heads), rinsed

Directions

1. Preheat the oven to 375°. Toss potatoes, garlic, 2 tablespoons olive oil and ¼ teaspoon kosher salt on a sheet pan, then spread in a single layer. Bake 25 minutes without turning, and remove from oven.
2. Meanwhile, whisk together mustard, lemon juice and vinegar in a large bowl. Slowly whisk in ½ cup olive oil.
3. Heat 2 tablespoons olive oil in a frying pan over medium-high heat until very hot. Crack 2 eggs into the pan, and cook without touching until the whites have just set and the edges are crispy and browned. Remove with a spatula, and place on the sheet pan with the potatoes to keep warm (they will continue to cook). Sprinkle with kosher salt. Repeat with remaining eggs.
4. Toss frisée with the vinaigrette, and divide among four plates. Place a heap of potatoes and garlic on each salad. Top with a fried egg.

Serves 4.