Jacques Pepin Inspired Simple Salad

After three weeks of binge eating during the wedding / honeymoon, I wanted a light salad. Reading Jacques's book, I came up with this inspiration. The salad is incredibly light and flavorful, but the poached egg and avocado also make it rich and satisfying. The toasty garlic bread is phenomenal with the poached egg. Previously, I would never eat bread at home (starches for me are reserved to pasta and rice at home), but this really works out and makes it very satisfying...after reading the book, I'm definitely a convert.

Ingredients
1/2 bunch Chicory cut into bite size pieces
2 Cobs of Corn - shucked, kernels cut (scrape the cob down and reserve the corn milk)
Tomato, diced into 1 inch pieces (reserve tomato water and seeds)
1 Avocado, seeded and sliced
4 Eggs
1/2 cup white vinegar
Bowl of Iced water
Multi-grain baguette cut into large slices
1/2 cup Sherry Vinegar
1 tsp dijon mustard
1/tsp Apricot Honey
1/2 cup Extra Virgin Olive Oil
1 Garlic Clove minced, 1 garlic clove thinly sliced
Salt and pepper

1) Make the dressing - whisk together corn milk, tomato water/seeds, garlic, vinegar, mustard, honey, olive oil and salt/pepper. Taste and re-season if necessary. The mustard acts more as a binder and adds some flavor. The honey balances the acidity out - don't want it necessarily very sweet.
2) Make the poached egg - bring a pot of water to a boil. Add the white vinegar. Drop the egg directly into the water. Lower to a simmer and immediately begin moving the surface of the water to prevent the egg from falling to the bottom. After 3-4 minutes, remove the egg and add to iced water. Repeat for the other eggs.
3) Place sliced bread in a toaster oven. Olive oil, salt/pepper the bread; then add 1 or 2 slices of sliced garlic on top. Toast until lightly browned - watch to make sure garlic doesn't burn.
4) Combine the corn, tomato, chicory (make sure to get equal parts white and green) - salt and pepper. Add a tiny amount of dressing and mix together...remember to not drench the salad. Plate the salad mixture, add the poached egg, sliced avocado, and toasted bread. Bon Appetit!