Add lettuce to a large bowl.
To make the dressing, add garlic, mustard, apple cider vinegar and maple syrup to a small bowl and whisk until blended. While whisking, slowly add the olive oil until it is incorporated and the dressing has emulsified.
Add about half of the dressing to the lettuce and lightly toss so you do not bruise the lettuce leaves. Add more dressing to your liking.
Divide the salad into two and top each with bacon and a warm poached egg.
How to make the salad
For the salad, gently toss fresh greens (we used butter lettuce and baby romaine) in the dressing then top with some cooked bacon (see how we cook bacon) and a warm poached egg (see a step-by step tutorial for how to poach an egg). When you break into the poached egg, the yolk runs out over the lettuce and bacon adding a wonderful creamy element, it’s so good you may just want to add a slice of bread to sop up anything left on the plate.