Lyonnaise salad takes its name from the French city of Lyon, where it originated. Lyon is well-known for its rich culinary heritage. The salad is a delicious combination of greens, crisp lardons (bacon), warm poached egg, and croutons. Traditionally, the greens are bitter frisée, but arugula or other bitter greens work just as well. I personally use mixed greens and pancetta, as this is the closest equivalent to lardons in the US. It comes with a delicious vinaigrette, and makes for a full meal.
Bring water to a boil in a pot on the stove.
While you are waiting for the water to boil, sauté the pancetta in a skillet, on medium heat, stirring from time to time.
Once the water is starting to boil, crack an egg and let it fall into the water (or use an egg poacher if you have one). Let the egg cook for 2–3 minutes. Take the poached egg out of the water, and place it on a paper towel to dry it. By then, the pancetta should be ready.
On a plate, place your mixed greens. Add the pancetta and the poached egg on top. Season with salt and pepper. Add the croutons.
In a small bowl, mix the olive oil with the balsamic vinegar. This is your dressing. Drizzle the dressing over the salad, and enjoy the salad immediately. It is best when the egg and bacon are still warm.