Croque Madame with Salad Lyonnaise

**Prepare the Croque Madame:** Spread Dijon mustard thinly on four slices of bread. Top each with ham and grated Gruyère. Place the remaining bread slices on top to form sandwiches.

Butter the outside of each sandwich with a generous amount of butter.

Heat a large skillet over medium heat. Cook the sandwiches for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly.

While the sandwiches are cooking, fry the eggs to your liking. Sunny-side up or over-easy are traditional.

Place each Croque Monsieur (grilled ham and cheese sandwich) on a plate. Top each with a fried egg to create a Croque Madame.

**Prepare the Salad Lyonnaise:** Cook the diced bacon in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the skillet.

Add the minced shallot to the skillet with the bacon fat and cook until softened, about 2 minutes. Whisk in the red wine vinegar, olive oil, salt, and pepper to create a warm vinaigrette.

Toss the frisée lettuce with the warm vinaigrette and crispy bacon.

Serve the Croque Madame immediately with the Salad Lyonnaise on the side.