Wash a pick the lettuce. Make the dressing; whisk together the Dijon mustard,
chopped shallot, sherry vinegar and olive oil. Season and finish with
the chopped basil.
Warm the pancetta lardons and fingerling potatoes, season and toss with
the greens, add the dressing. Poach the eggs.
Arrange the salad in the potato basket and finish each salad with a warm