Some people like to daub a bit of olive oil

Notes

• I like the bite of garlic in this dish, but if you want something more subtle, substitute shallot — say 2 teaspoons, minced finely. 
• If you want to serve a hot dressing with this salad, here’s how:  Mix up the vinaigrette as usual.  Cook the bacon as directed in Step 3, but don’t remove from the pan — just set it aside.  When you’re ready to serve the salad, reheat the pan with the bacon and add the vinaigrette.  Heat until it begins to simmer, then scrape the vinaigrette and bacon pieces into the salad greens (Step 5) and toss.  Some people also like to add the croutons to the bacon pan when they’re heating the dressing.
• Alternatively, you could just add the mustard, vinegar, oil, and garlic to the hot bacon fat and whisk to form an emulsion as the ingredients heat.  Make sure you taste to adjust seasoning (but be careful — the fat will be hot).
• Adding mustard to the vinaigrette helps form an emulsion, in addition to providing great flavor.  In fact, it’s the mustard that allows you to make the dressing by shaking it up — oil and vinegar wouldn’t combine well otherwise. 
• If you prefer, you can make the dressing the traditional way:  Whisk the mustard and vinegar together, then whisk in the oil drop by drop.
• If you don’t want to poach the eggs ahead of time, just do it as you’re mixing the salad.  Start the water in Step 2, then add the eggs to the barely simmering water 4 minutes before you’re ready to plate the salad (that’s how long they take to poach).  Remove the poached eggs with a slotted spoon, drain for a few seconds on a towel, then add to the salad plates.
• Some people like to daub a bit of olive oil or salad dressing on the poached egg after they plate it, to give it a bit of a shine.
• Others like to add a few snips of chives or another herb for additional garnish.  Not necessary, IMO, but you may disagree.
• I’ve seen main-course versions of this salad that use sausage in addition to the bacon and egg (maybe a quarter pound per person).  If you go that route, I’d recommend using a flavorful smoked sausage like kielbasa — just sauté it until it’s warmed through and then add to the salad.

sumber dari: kitchenriffs.com