**Ingredients**<\/p>\n
For 4 servings:<\/p>\n
**For the dressing:**
\n– 6 tbsp walnut oil
\n– 2 tbsp walnut or apple cider vinegar
\n– 1 tsp mustard
\n– Salt (to taste)
\n– Pepper (to taste)<\/p>\n
**Total Time**<\/p>\n
15 minutes<\/p>\n
**Prep Time**<\/p>\n
5 minutes<\/p>\n
**Cook Time**<\/p>\n
10 minutes<\/p>\n
1. Start by bringing 1 liter of lightly salted water to a boil in a saucepan, then add 2 tablespoons of vinegar.<\/p>\n
2. While the water is heating, wash, drain, and chop the lettuce. Prepare the dressing by mixing the vinegar, mustard, salt, and pepper together. Then slowly whisk in the walnut oil. Toss the lettuce with the dressing and arrange it on the plates.<\/p>\n
3. In a non-stick skillet, cook the bacon bits over medium heat until they are golden and crispy, about 2 to 3 minutes. There’s no need to add extra fat as the bacon will release its own grease.<\/p>\n
4. To poach the eggs, crack each egg into a cup and gently slide it into the boiling water. Let them cook for 3 minutes for soft poached eggs or 4 minutes if you prefer them a little firmer.<\/p>\n
Place the poached eggs on top of the dressed salad, then sprinkle over the crispy bacon bits and some walnuts for added crunch. This combination of hot and cold, along with the mix of textures from the soft eggs, crispy bacon, and crunchy walnuts, makes each bite delightful and satisfying.<\/p>\n\n\n