Step 1: Make the Vinaigrette
* In a medium bowl, whisk together lemon juice, mustard, tarragon, salt, sugar and pepper.
* Slowly whisk in olive oil. Adjust seasoning, if necessary
Step 2: Bake the Croutons
* Tear small loaf of crusty or day old bread into 3/4 inch chunks
* Toss with 4 oz of melted butter and 1 tsp chopped garlic and season with salt and pepper
* Bake in 350° oven for 10 minutes
* Remove, add 4 oz of shredded parmesan cheese and bake for additional 5 minutes or until golden brown
Step 3: Cook the Bacon
* Cut slab bacon into small 1/2 inch cubes to make lardons
* Using shallow fry pan, heat 3/4 inch bacon grease or 100% canola oil
* Add bacon and stir occasionally
* Cook until outside is crispy; remove and place on paper towel
Step 4r: Poach the Eggs
* Re-use bacon grease and heat in small sauce pan to 230°
* Poach eggs in fat, 3-4 minutes
Step 5: Assemble the Salad
* While eggs are poaching, combine greens, tomatoes, croutons, Craisins, and bacon in a large bowl and toss with vinaigrette. Add salt & pepper to taste
* Divide salad into 4 bowls and top place poached egg with soft runny center on top of each salad
* Season egg with salt