whisk together mustard, shallots, parsley, and 4 1/2 teaspoons vinegar in a large bowl

add 3 tablespoons oil in a slow stream, whisking until emulsified

heat remaining oil in a skillet over high heat and brown bacon with pepper, stirring, 1-2 minutes

fill a deep 10-inch skillet with 1 1/2 inches of water and 1 teaspoon vinegar and bring to a simmer

break 1 egg into a cup, then slide into the water

repeat process with other eggs

poach until whites are firm but yolks are runny, 2-3 minutes

transfer eggs to paper towel and season with salt and pepper

toss frisee with dressing

serve topped with bacon and eggs