Serves 4 as an appetizer, 2 as an entree

1 bunch scallions, sliced 1/4-inch thick
2 cups sliced shiitakes, stems removed
1 tablespoon Dijon mustard
Juice of 1 lemon
Juice of 2 limes

1/2 cup extra virgin olive oil, plus more for cooking
1 tablespoon truffle oil
1 large head frisee, broken apart, washed, spun
4 poached eggs (poach them in the wok you'll be using for the recipe)
Kosher salt and freshly ground black pepper

In a wok or sauté pan over medium heat coated lightly with extra virgin olive oil, sauté the scallions and shiitakes for about two minutes, until softened. Add Dijon mustard and deglaze with citrus juices, scraping up any caramelized bits in the pan. Whisk in extra virgin olive oil and truffle oil; you're looking for a broken vinaigrette. Have frisee in a large bowl and pour hot vinaigrette over salad to wilt, tossing to coat. Divide salad among 4 plates, top each with poached egg and serve.