Lyonnaise Salad

Begin by cooking the bacon in a substantial skillet over medium-high heat, stirring periodically until it reaches an even brown color, approximately 10 minutes. Transfer the cooked bacon to a paper towel-lined plate for later use.

Simultaneously, fill a large saucepan with about 2 to 3 inches of water and bring it to a boil over high heat. Gradually lower the heat to medium-low, carefully pour in the vinegar, and maintain a gentle simmer. Crack an egg into a small bowl before gently placing it into the simmering water, keeping the bowl just above the surface of the liquid. Repeat this process with the remaining eggs. Allow the eggs to cook for 2 1/2 to 3 minutes, or until their whites are solid and the yolks have thickened but not hardened. Remove the cooked eggs from the water with a slotted spoon, gently pat them dry with a kitchen towel to remove excess moisture, and place them on a warm plate.

Divide the romaine lettuce evenly among four plates and sprinkle with minced garlic. Top each salad with sliced tomatoes, onion, cooked bacon, and a poached egg.

Combine the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, and salt and pepper in a bowl. Spoon the dressing over the salad or serve it on the side.