Bacon Beet Salad

Blanch beet greens in star-anise scented boiling water, shock.  Cut pancetta into medium to large dice.  Saute pancetta in brown butter until outside is crisp, reserve.
Roast beets in oven until tender, peel with towel when hot, reserve.  Cut roasted beets into slices, season with rice vinegar, salt, sugar, orange juice, orange zest, spring onion, and let sit refrigerated until ready to use.
Arrange frisee on plate, drizzle with goat yogurt, arrange beet greens, drizzle honey, salt.  Place beet slice on top and under the frisee, then use crisp pancetta on top of the beets, and around the outside with green background of the frisee.
And for the dressing, whisk an egg yolk over double broiler with a spritz of the orange juice, salt, and lemon.  Cook until still extremely golden in color, drizzle over the red, green, brown, white, amber colors of the plate.  And, if available, garnishing with some purple sage blossoms, or another delicious tasty flower.  Or you can eat at the Olive Garden where salad is unlimited.