Method
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 poached egg...