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To assemble, place lettuces in a large bowl with the toasted bread and drizzle vinaigrette on top. Toss to coat, and season to taste. Then, portion equal amounts onto 8 plates. Lean the egg against the lettuce and serve.
Place eggs in a pot of a simmering water and set a timer for 5 minutes. When the timer goes off, remove eggs to an ice bath to immediately stop the cooking, then peel.
Toss the ripped bread with the Leek oil and thyme. Season with a little salt and pepper and lay on a parchment lined sheet tray. Bake in a 350° oven for about 10 minutes until bread is slightly crispy on the outside but not hard.
Make the vinaigrette by heating a small saucepan on the stove over low heat. Start by adding one tablespoon of the Walnut oil followed by the garlic and shallots. Sauté until just translucent, then add the mustard and Apple Cider vinegar. Slowly add the remaining Walnut oil while constantly whisking until vinaigrette is emulsified and warm.
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