Chef's salad

Ingredients:

• 2 tablespoons white wine vinegar
• 110 g Brie cheese, sliced
• 2 pieces of baguette, 15 cm long, cut in half horizontally and toasted
• 1/3 cup chopped fresh basil
• 1 tbsp Dijon mustard
• 1/4 cup olive oil
• 4 large eggs
• 1 package (150 g) of mixed salad greens
• 1 small head frisée, torn into bite-size pieces
• 1 large tomato, cut into wedges
• 220 g thick slices of Black Forest ham, cut into strips

Preparation:

1. Pour 5 cm of water into a wide, shallow saucepan. Add 0.5 tbsp of vinegar and bring to a gentle simmer.
2. Meanwhile, arrange the Brie slices on the baguette slices and sprinkle with about 1 tablespoon of basil. In a large bowl, combine the mustard, the remaining 1.5 tablespoons of vinegar, 0.5 teaspoon of salt, and black pepper to taste. Gradually whisk in the olive oil until the dressing is smooth.
3. Crack each egg one at a time into a small bowl or cup, then carefully drop them into the boiling water. Cook until the whites are set but the yolks are still runny, 2-3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain slightly.
4. Add the salad greens, frisee, and remaining basil to the bowl with the dressing and toss; season with salt and pepper to taste. Divide the salad among bowls and top with the tomatoes and ham. Season the eggs with salt and pepper and top each serving with a slice of the salad. Serve with baguette slices.