Bring a pot of water to a boil. Crack an egg in a small bowl (this makes it easier to drop in the water). When water is simmering, use a spoon to create a whirlpool. Carefully, drop the egg into the water and keep swirling the water as the egg turns white. Cook for about 2-3 min or until egg is white and strong enough to hold its form. Repeat with remaining eggs. For a salad this size, I suggest 3-4 eggs. Set aside.
Slice pancetta and shallots. Add pancetta to a skillet and cook for about 5 min or until it gets super crispy. Remove from the pan. In the same pan, add the shallots. Let the shallots cook in the rendered pancetta fat for about 7-8 min or until shallots have significantly cook down and brown. Set aside and let cool slightly.
Wash pan and heat again. Add grated parmesan to the bottom in a thin, even layer. Cook on medium to low until it melts together and the sides start to brown. Turn off heat and let the crisp harden in the pan.
Add cooked shallots to a bowl with the other vinaigrette ingredients and give a good shake. Season to taste.
Assemble your salad but washing and cutting the chicory into bite sized pieces. Add pancetta, parmesan crisps. Drizzle with lots of the warm shallot dressing and top with the soft poached eggs. That’s it!
