I thought about making this salad for dinner all day. I would use baby greens, then crisp up leftover potatoes and chunks of pork roast to put over the greens, drizzle with a mustardy dressing and top with a runny egg, French style. I envisioned making a tangy dijon vinaigrette, but when it finally rolled around to dinner time, I was too lazy and used bottled honey mustard dressing instead. I always love a runny egg, and I have grown quite fond of warm salads. It somehow feels more like a meal when it's warm. I don't know why.