Tarragon-Bacon Vinaigrette with poached eggs, tomatoes, bacon, roasted potatoes

For the vinaigrette:

1 shallot, chopped 

5 cloves garlic chopped

4 ounces bacon fat, warm

Small bunch of tarragon, chopped

2 ounces red wine vinager

2 teaspoons Dijon mustard

1/2 teaspoon kosher salt

Put all ingredients into a quart jam jar and shake until emulsified. Use to drizzle on poached eggs and tomatoes. 

For the salad:

1-2 tomatoes, sliced

2-3 slices of cooked bacon

1 small potato fried in shoestring shape or roasted for 10 minutes at 400 degrees.

Garden greens for texture and garnish. 

2 eggs poached, 3-4 minutes or desired time. 

Season all with a bit of kosher salt and drizzle vinaigrette on top of egg and tomatoes.