- 5 T white-wine vinegar
- 1 T Dijon mustard (preferably Maille)
- 1 clove garlic, crushed
- sea salt and freshly ground black pepper
- 4 T extra virgin olive oil
- 4 free-range hen or duck eggs
- 8 fatty bacon rashers, cut into wide strips, or 150g bacon lardons
- 4 big handfuls young spinach leaves
Beat 30ml (2T) vinegar with the Dijon mustard, garlic and a little salt and pepper, then beat in the olive oil to make a thick dressing.
Bring a large, wide pan of water and a further 45ml (3T) vinegar to almost boiling point (when you see tiny bubbles rise from the bottom).
Carefully crack each egg into a separate teacup then gently tip into the water, holding the cup at water level and leaving a space between each egg in the pan.
Turn off the heat and leave to gently poach for about 2 to 3 minutes. Meanwhile, fry the bacon in a drop of oil, until crispy.
Tip the bacon, along with its fat, over the leaves, toss through and divide among four plates.
Remove the eggs with a slotted spoon, and place on top of each salad.
The dressing is punchy, so use sparingly.