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1
Wash and drain the lettuce and chop the leaves that are quite big, leave the rest as they are (you don't want them to get too small).
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2
Fry the pancetta or bacon and dry on kitchen towel to remove excess oil.
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3
To make the vinaigrette (best make this before frying the pancetta): slowly pour olive oil over the mustard, stirring thoroughly, so that you obtain a creamy, mayo-like consistence.
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4
Add vinegar, again, pouring slowly and mixing (you can taste the mixture at this point, to make sure it is not too vinegary for you).
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5
Add sugar and salt, mix thoroughly, and voila!
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6
To serve, put the lettuce leaves on a big plate and pour some vinaigrette over them.
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7
Put some fried pancetta on top, as well as one poached egg per person (if you prefer, you can fry the eggs sunny side up).
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8
Pour a little more vinaigrette, garnish with bread croutons, or serve with toast on the side.
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9
Make sure you have enough vinaigrette to leave on the table, so that people can have some more if they like.
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10
Variation: you can substitute some (or all) of the iceberg lettuce leaves with other types of lettuce or with spinach leaves. Allow enough per person to fill a big plate with a little mound, but make sure you don't go overboard either.
