Instructions

For the dressing_ Combine the lemon juice and vinegar in a small bowl. Add the Dijon mustard, anchovy paste and herbs de provence. Whisk.Slowly drizzle in the olive oil while whisking the mixture. Add the pepper and whisk to incorporate.Taste and add additional salt if desired. Set dressing aside.For the Salad_Wash and dry the greens and tear into bite sized pieces and place in a large salad bowl. Set aside.In a small, non- stick skillet, cook the pancetta until it is brown and crispy, about 4 minutes. Place on a paper towel to drain and set aside.Bring a large pot of water to a boil. While waiting for the water to boil, crack each Safest choice egg into a small bowl. When the water is boiling, stir the water with a long handled spoon rapidly. Slide an egg from the bowl into the water and reduce the heat so that the water is simmering.Using a slotted spoon, carefully remove the egg from the water and drain on a paper towel. Repeat with the remaining eggs.To assemble the salad_ Toss the greens with the dressing and divide among four plates. Sprinkle the reserved pancetta on top and top each salad with an egg. Season with salt and pepper and serve_