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1
Toss the salad mix, cherry tomatoes, and vinaigrette together. Split into two portions and set aside.
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2
Rinse the pancetta slices in water to remove some of the salt and pat dry. In a pan over medium heat, cook the pancetta slices three minutes or until golden brown. Turn over and cook another three to four minutes until golden brown. (If you use prosciutto, cook 1 minute on each side.) Drain and put aside.
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3
Brush melted butter on faces of each polenta slice. Dip one face of each slice into Parmesan. In a non-stick pan over medium heat, fry the polenta slices 4 minutes on one side. Take each, dip unbrowned side into the grated cheese and return to the pan, cheese side down. On two of the rounds, place a slice of the Taleggio on each. Cover the pan and cook for 4 more minutes. Remove and place the slices on a plate, Taleggio side up.
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4
Cook eggs over hard so yolks aren't runny. (Though you could leave them a little runny or even go for scrambled or soft boiled. Go on, make yourself happy, but keep a napkin close at hand.) If you use one large egg, cut it in half it after cooking.
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5
Put 2 pancetta slices on each Taleggio round. Then place one egg (or egg half) on top of the pancetta.Top with half of the salad mix (less if there isn't enough room) and half of the tomatoes on top of the egg. Sprinkle crushed red pepper to taste, cover with the other polenta slices, and serve.
