Salade Lyonnaise

You find this typical salad everywhere in Lyon. Every 'bouchon' has it on the menu or is glad to show off with a modern interpretation.

1. 1

   Mix the vinegar, olive oil and mustard into a dressing. Season with pepper and salt.
   Wash and drain the lettuce.
   Cut the bread into cubes.
   Brown them in the melted butter and drain on paper towel. Chop the smoked bacon and cook it without any oil or butter for 4 minutes.
   Stir constantly so it doesn't burn.
   Take the bacon off the heat.
   Heat a large pot of water. Add the vinegar.
   Break the eggs in separate cups. Gently add them one by one to the boiling water and poach them for 3 to 4 minutes.
   Take out the egg with a slotted spoon and drain them on paper towel.
   Put the green salad onto plates.
   Garnish with the bacon and the bread soldiers.
   Place the poached eggs on top and drizzle with some olive oil, vinegar and pepper.