Louisiana-style Salad Lyonnais

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4 to 6 oz. diced tasso ham
2 Tbsp. chopped shallots
3 Tbsp. champagne or white wine vinegar
1 Tbsp. Dijon mustard
1/3 cup olive oil
1 Tbsp. distilled vinegar
6 eggs
1/4 tsp. salt
1/4 tsp. pepper
1/2 lb. curly endive, escarole or frisee
1 bag of mixed baby greens

1. Preheat a nonstick skillet over medium-high heat and sauté the diced tasso in 1 tablespoon of olive oil until it is crispy.
2. Use a slotted spoon to remove the tasso and drain it on a plate lined with paper towels.
3. Add the shallots to the pan and saute for 2 minutes.
4. Add in the champagne vinegar and turn off the heat.
5. Whisk in the mustard and drizzle in the olive oil until everything is incorporated. Season with salt and pepper and set it aside.
6. Fill a separate skillet with 2 inches of water. Add the distilled vinegar and allow the water to come up to a simmer.
7. Fill a bowl with hot water and set it near the stove.
8. Reduce the heat under the skillet so that the water remains just under a simmer.
9. Crack an egg into a saucer or small shallow bowl and gently slip the egg into the slightly simmering water.
10. Carefully spoon water over the yolk of the egg while it poaches. Poach the egg for 1 1/2 to 2 minutes or until the white is set and the yolk has only just begun to set.
11. Use a slotted spoon to remove the egg from the skillet. Place the poached egg into the bowl of hot water to keep it warm. Repeat the steps with the remaining eggs.
12. To serve the salad, toss the greens with half of the dressing and divide it among 6 plates.
13. Place a warm poached egg in the center of each plate of greens. Sprinkle the salads with the crispy tasso and drizzle each salad with a couple of teaspoons of the remaining dressing. Serve immediately.