For the asparagus and roasted wild mushrooms: Heat a large 10 to 12inch sauté pan with olive oil over high heat until smoking. Add the wild mushrooms to pan in single batches, season with salt and pepper, and cook until golden brown on all sides. Remove mushrooms and set aside.

For the parmesan croutons: Cut Italian bread into cubes, sprinkle with olive oil and grated parmesan cheese, and bake until golden brown on each side.

For the warm pancetta and herb vinaigrette: Cook until crispy then place on paper towels. Let cool and crumble into large pieces. Reserve bacon fat for vinaigrette. Then mix together Dijon, bacon fat, and red wine vinegar then slowly whisk in olive oil. Add shallots, fresh herbs, and season with salt and pepper.

For the poached eggs: Fill a large skillet halfway with water and bring to a boil. Grease each poaching cup with butter or Spray Pam. Crack the eggs one at a time into each cup, place in simmering water and cook until the egg whites are firm. Set aside.

To Assemble Salad: In a large bowl, mix herbs, wild greens, asparagus, wild mushrooms and croutons together. Dress salad with warm pancetta dressing. Season with salt and pepper.

Portion salad out equally on four plates, top each with a poached egg and crumbled bacon.

1. Cut the eggs in half lengthwise. Remove yolks, place in a bowl and mash with a fork. Add the mayonnaise, sour cream, mustard, and blend until smooth. Season with salt and pepper to taste.

2. Place in a pastry bag and pipe into the egg white halves. Top with crumbled crisp bacon and fresh chives.