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This is a classic French salad from Burgundy, France. This recipe has been adapted from a recipe from the famous Hotel Barge La Reine Pedauque (a luxury hotel barge that cruises on the Burgundy Canal in France). It is a perfect lunch salad or served as an appetizer. Everyone you serve this delightful salad to will want the recipe.

Check out Linda's wonderful Salads and Salad Dressing Recipes.

Don't forget to check out my Lamb Loin Chops dinner menu and Barbecued Salmon with Herb Mayonnaise dinner menu which includes this delightful and very gourmet Burgundy Salad with Poached Egg.

Garlic Croutons (see recipe below)
Mustard Vinaigrette (see recipe below)
7 ounces smoked bacon, diced
10 to 12 ounces mushrooms, washed, dried, and sliced
10 ounces of mixed greens (baby salad greens), wash and spin dry
4 fresh eggs
1 small finely chopped red onion 
4 medium-size tomatoes, sliced

Prepare the Garlic Croutons and Mustard Vinaigrette.

In a large frying pan over medium heat, fry the diced bacon until crispy. Remove bacon pieces and place into a microwavable bowl. Add the sliced mushrooms to the bacon fat and sauté approximately 5 minutes; add to bowl with bacon; set aside.

Pour 1 1/2 to 2 inches of water into a large frying pan and bring to a simmer while you prepare the salad.

One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving. Keep the poached eggs warm by covering them with aluminum foil or a plate. For more information on boiling eggs, please check out my web page on Boiling Eggs.

To serve, divide the salad greens among four individual serving plates. Sprinkle with onion.

In the microwave, heat the bacon and mushrooms mixture for a few seconds. Remove from microwave and divide among each individual salad. Place croutons over each salad. Lay a poached egg atop of the croutons and pour a little Mustard Vinaigrette over the top. Decorate with slices of tomatoes and serve with fresh crusty bread. Serve the remaining Mustard Vinaigrette in a small bowl. Serve immediately.

Makes 4 servings.

Garlic Croutons:
1/4 cup extra-virgin olive oil
2 cloves garlic, crushed
4 thick slices (about 1/2-inch) of baguette-type bread

Preheat oven to 325 degrees F.

In a small saucepan over medium heat, heat olive oil. Add the garlic and cook 3 to 5 minutes or until it begins to color lightly; remove the garlic and discard. Remove from heat. Brush the garlic oil on both sides of the bread slices and arrange in a single layer on a baking sheet. Bake 10 minutes; turn bread slices over and bake for an additional 10 minutes. Remove from oven and set aside.

Mustard Vinaigrette:
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard
A little hot water
Coarse salt to taste
Freshly ground black pepper to taste
1/4 cup chopped parsley leaves

In a small bowl or jar, whisk together the olive oil, vinegar, mustard, salt, and pepper. Whisk in a little hot water. Add the parsley; set aside.