Butter Lettuce With Lardons And Poached Egg

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2 slices bacon, cut into lardons

4 eggs

1 teaspoon Dijon mustard

2 tablespoons white wine vinegar

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

Water, as needed

1 tablespoon distilled white vinegar

1 head Boston lettuce, cleaned, dried and torn into bite-size pieces

1/2 cup grape tomatoes, halved

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