For the salad:
4 cups fresh spinach leaves
4 cups shredded Brussels sprouts
one medium shallot, thinly sliced into rings
6 slices of thick cut bacon
croutons, amount based on preference
2 tablespoons white vinegar
salt and freshly ground pepper to taste
For the dressing:
1 tablespoon smooth Dijon mustard
1 tablespoon stone ground Dijon mustard
½ tablespoon bacon fat (reserved from cooking)
2 tablespoons lemon juice
1½ tablespoon extra virgin olive oil
salt and pepper to taste
Make the dressing: Cook the bacon over medium heat until crispy. Place the cooked bacon on paper toweling to drain and reserve ½ tablespoon of the fat. Add the mustards, bacon fat, and lemon juice to a large bowl. Whisk until smooth. Slowly drizzle in olive oil while whisking to make an emulsion. Season to taste with salt and pepper. Set aside.
Fill a medium saucepan ⅔ full with water. Add vinegar and bring water to a low simmer (there should just be small bubbles consistently floating to the surface). Add the eggs by first cracking them individually into a small bowl(s). Swirl the water around with a spoon to create a whirlpool. Carefully slide the eggs into the center of the whirlpool. This will keep the whites around the yolks and prevent spreading. Cook until the whites are set (about 2-2½ minutes). Remove eggs with a slotted spoon and set aside.
Compose the salad: Chop the bacon into bite sized pieces. Add spinach, Brussels sprouts, shallot rings, bacon pieces, and croutons to the bowl with the dressing. Toss lightly to completely coat ingredients. Plate the salads. Add a poached egg to the top of each salad. Top with freshly cracked pepper and serve.