Prep the greens and cups: Rinse and dry the frisée thoroughly. Separate and wash your chosen “cups” (endive leaves or small lettuce leaves). Pat dry and chill to keep them crisp.

Cook the bacon: In a skillet over medium heat, cook diced bacon until crispy, 6–8 minutes. Transfer bacon to a paper towel–lined plate. Reserve 2–3 tablespoons of bacon fat in the pan.

Sauté the shallot: Lower heat to medium-low. Add minced shallot to the bacon fat and cook 1–2 minutes until fragrant and just softened.

Build the warm dressing: Whisk in Dijon (and whole-grain mustard if using), red wine vinegar, and honey. If the dressing looks too thick or too sharp, whisk in 1–2 tablespoons olive oil to balance. Season with black pepper and a pinch of salt as needed.

Toss the salad base: In a large bowl, add frisée, most of the crispy bacon, and chopped herbs. Drizzle the warm dressing over the greens and toss quickly to coat. Taste and adjust with more vinegar, honey, or oil to get a bright, balanced flavor.

Prepare the eggs (optional): Soft-boil eggs for about 6–7 minutes, then cool, peel, and quarter. Alternatively, poach eggs and slice gently. The soft yolk adds richness that mimics a classic frisée salad.

Assemble the cups: Arrange leaves or phyllo cups on a platter. Spoon the dressed frisée into each, then top with remaining bacon. Add crouton crumbs for crunch and cheese, if using. Finish with egg slices on top or on the side.

Serve immediately: These are best when the greens are crisp and the dressing is warm. Offer extra black pepper and a squeeze more vinegar at the table if desired.