In a large bowl combine the frisee, sliced apple, and parsley. Place the Bacon Vinaigrette in a small pot and warm over medium heat for 2 minutes. Season the salad with a pinch of salt and dress with 1/4 cup of the warm vinaigrette. Toss well and then split equally onto 6 plates. Place a wide, shallow pot on the stove on medium-high heat and fill 2 inches with water. Bring to a boil, then simmer over low heat. Add the vinegar and 1 teaspoon of salt to the water. Crack the eggs individually into six small bowls and then carefully pour each egg into the water. Poach the eggs for 3 to 4 minutes depending on how soft you like your yolks. I like mine quite soft. Remove the eggs from the water with a slotted spoon, dabbing the bottom of the spoon onto a kitchen towel to remove any excess moisture, and place a poached egg on top of each salad. Finish each plate with a drizzle (about a tablespoon each) of the Bacon Vinaigrette
In a large skillet over medium heat, cook the bacon until crisp but not burnt, then remove it from the pan using a slotted spoon. Set the bacon strips, side by side, on a couple of paper towels. Turn off the heat but save that bacon fat.
Place a medium bowl on a damp kitchen towel on the counter. Add the mustard and slowly whisk in the olive oil. Once the oil is incorporated, add the warm bacon fat, sherry vinegar, lemon juice, parsley, and the cooked bacon. Stir well and season with kosher salt.