Ingredients:
- 6 (5-ounce) torpedo onions (see Note), halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt , plus more to taste
- 1/2 teaspoon black pepper , plus more to taste
- 6 ounces slab bacon , cut into 1/2-inch cubes
- 1/4 cup sherry vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons distilled white vinegar
- 4 large eggs
- 2 cups loosely packed torn escarole (from 1 [10-ounce] head)
- 2 cups loosely packed frisée (from 1 [6-ounce] head)
