*The following directions are for 2 persons

Step 1: Prepare the vinaigrette:

In a small bowl, whisk together the olive oil, white wine vinegar, a pinch of sugar, a squeeze of Lemon, Dijon mustard, salt, and pepper. Adjust the seasoning according to taste. Whisk until emulsified.

Step 2: Sauté the pancetta:

In a frying pan over medium heat, sauté the pancetta pieces until they are crispy and golden brown. Remove the pancetta from the pan and drain on a paper towel to remove excess fat. Deglaze the pan with shallots and M5 White wine (4-6 minutes).

Step 3: Assemble the salad:

In a large bowl, add the greens, toss with vinaigrette, and the pancetta.
Divide the salad onto plates.

Step 4: Poach the eggs:

Boil the wine and flame off the alcohol. If not using wine add vinegar to the simmering water (to help the eggs set). Crack the eggs into the wine one at a time. Cook for about 3-4 minutes for soft yolks, then carefully remove with a slotted spoon and drain.

Step 5: Serve:

Add the cooked shallots, alongside two eggs on top of each salad. Add croutons or toasted bread if desired and sprinkle with salt and pepper.