I first had this traditional French salad, created here by Chef Wayne Martin, while cruising Burgundy's Canal du Nivernais aboard the barge L'Art de Vivre. This is an amazing week long slow cruise through France's famous wine country, with plenty of time to get off the barge and explore the nearby towns and countryside.

When we first boarded the floating hotel, we were somewhat surprised it was staffed by an Australian chef - we were in Burgundy after all. But Wayne immediately won his passengers over with the first meal and we all happily feasted for a week on this talented chef's exquisite cuisine. This dish, one of my favorite dishes of a week of outstanding dishes, is a perfect example of wonderful flavors and diverse textures - from the crunch of the salad greens to the creaminess of the poached eggs, poached in red wine and smoky bacon. It's simply exquisite for a light lunch or a dinner time starter.

See the travel links below to learn more about Chef Wayne Martin, more of his outstanding contemporary French recipes and more about barge cruising through Burgundy, France.

Arrange mixed salad greens on 6 chilled salad plates, set aside.

Add 2 cups red wine to a medium pot and stir in sugar and bacon. Bring to a boil, lower heat to a simmer and cook until bacon is cooked - about 20 minutes. Drain bacon, discard liquid or reserve for another use (salad dressings or wood chip soaking liquid for smoking meats perhaps?) and cool. Divide bacon among the 6 plates of greens.

In a large pot bring remaining 1 cup red wine, 1 cup balsamic vinegar and 2 cups water to a boil. When boiling, carefully crack eggs and slide them into the liquid. Lower heat to a simmer and poach until egg whites are set but yolks are still soft in the middle, about 3 minutes.

Carefully remove eggs from the liquid and place 1 poached egg on top of each salad plate. Garnish each plate with a slice of goat cheese and serve.