Name: Frisée and Wild Mushroom Salad with Poached Egg
Yield: 6 Servings
Ingredients: 1 1/2 pounds assorted wild mushrooms (such as chanterelles, morels, oyster, and crimini), thickly sliced; 6 tablespoons extra-virgin olive oil, divided; Coarse kosher salt; 3 tablespoons fresh lemon juice, divided; 6 large eggs; 2 small heads of frisée (about 9 ounces), torn into small clumps; 2 bunches French breakfast radishes or other small radishes, trimmed, thinly sliced on diagonal

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