Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 6 minutes for soft-cooked (for firmer yolks, cook 1 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the water is heating and the eggs are cooking, prepare the pancetta.

In a dry medium frying pan over medium heat, add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate to drain. Meanwhile, start preparing your additional protein, if using. If no additional protein, proceed to Step 4.

Chicken: 

• Pat dry with a paper towel; season with salt and pepper. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices.

Salmon: 

• Pat dry with a paper towel; season lightly with salt and pepper. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the salmon and cook until lightly browned, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate to cool slightly, then using a fork, flake the salmon into bite-size pieces.

Tuna: 

• Pat dry with a paper towel; season lightly with salt and pepper. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tuna and cook, turning once, until lightly browned, about 30 seconds per side for rare, about 1 minute per side for medium. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices.

Shrimp: 

• Rinse and drain. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate.

Scallops: 

• Rinse and drain. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper. 

In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.

Steaks: 

• Pat dry with a paper towel; season with salt and pepper. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and medium-rare, 4 to 6 minutes for rib-eyes or New York strips, 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices.  

Pork chops: 

• Pat dry with a paper towel; season with salt and pepper. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a cutting board to rest for 5 minutes. Cut into ½-inch-thick slices.

While your protein is cooking, start preparing the remaining ingredients.

• Trim the root end from the frisée; coarsely chop the frisée.
• Cut the tomatoes in half.
• Trim the root ends from the scallions; thinly slice the scallions.
• Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into bite-size pieces.
• Cut the eggs in half lengthwise.

In a large bowl, stir together the apple cider vinegar and 2 to 4 teaspoons oil; season to taste with salt and pepper and sugar (from your pantry), if desired. 

Add the frisée, tomatoes, scallions, avocado, and pancetta and toss to coat; season to taste with salt and pepper.

Transfer the salad to individual plates. Top with the eggs and any additional protein and serve.