I tossed some red chard with the Mustard Vinaigrette and let it rest, letting the vinaigrette “cook” it for about 15 minutes while I poached an egg. I sliced parmesan on top and laid the poached egg on the top of the salad.
I poach eggs in a a sauce pan with a few inches of simmering water. I add a bit of vinegar to the water. Crack the egg in a small bowl first so you can slip it into the water rather than drop it. You can stir around the outside of the egg to encourage the white to sort of spin together using centrifugal force. Turn off the heat and put a lid on the pan and let rest for 4 minutes. Use a slotted spoon to remove it from the water without bringing water to ruin your salad.
Break the yolk and stir the yolk into the salad, mixing it with the vinaigrette. It makes a creamy sort of vinaigrette.