In small bowl, whisk together white wine vinegar, Dijon mustard, light mayo, salt and pepper. Slowly whisk in extra-virgin olive oil.
Cut turkey bacon crosswise into 1/2-inch pieces and cook them in a large nonstick skillet over medium-high heat for 7 minutes or until crispy; drain on a paper-towel lined plate.
Combine chopped frisee, radishes and the bacon in a large serving bowl. Drizzle with dressing and toss to coat. Divide salad among plates.
Bring a large skillet three-quarters full of water to a simmer; crack eggs into separate measuring cups and pour separately into water; cook for 4 minutes; remove with a slotted spoon and place on top of individual servings.