Technical Stages :

• Clean the frisée, drain and wipe thoroughly.
• Bring to a simmer, a saucepan filled with salted water along with the glass of white vinegar.
• Break the eggs in a ramekin and slide them into the simmering water.
• Poach for 3 minutes.
• Drain and place them on absorbant paper.
• Sauté the gizzards confits to heat them.
• Dice the gruyere.
• Prepare the vinaigrette with the oil, balsamic vinegar, salt and pepper.
• Just before serving, dress the salad with the vinaigrette.
• Dress on plates and top with poached eggs, warm gizzards, diced cheese and walnuts.
• Serve.