Wash and dry greens and tear or cut them into bite sized pieces.

Fry bacon over medium heat until crisp and golden. Transfer to a paper towel lined plate, blot, and set aside. Add shallot to bacon grease and cook, stirring, one minute. Add mushrooms and sauté until the mushrooms have released their liquid and are golden brown. Season with salt and pepper to taste. Add 2 T sherry vinegar (a nice red or white wine vinegar works well here too). Boil for 5 seconds. Remove from heat.

Bring a sauce pan half full of water to a simmer. Add 1 tablespoon of distilled white vinegar. Crack your egg into a small saucer or cup. Stir the water vigorously with a spoon or whisk to create a vortex in the center. Gently tip the egg into the vortex and simmer for about 3 minutes, until the white is set and the yolk is still runny.

Crumble or slice bacon into roughly 1/4 inch pieces and add back to the mushroom pan. Heat the mushrooms and bacon on med low to warm while the egg poaches. Add a small splash of good olive oil if the pan looks to dry to you. Taste and adjusting seasoning using vinegar, salt, and pepper.

Remove egg with a slotted spoon, blot dry on paper towels, and season with a pinch of sea salt salt and freshly grated pepper.

Pour warm vinaigrette over greens, sprinkle with blue cheese and fresh herbs, top with the egg, garnish with chives, and serve immediately.