french bistro brunch salad with a poached egg and broiled cherry tomatoes

INGREDIENTS

2 cups

cherry tomatoes, cut in half

1/4 cup

plus 2 teaspoons extra-virgin olive oil, divided

1/2 tsp

Herbs de Provence

3/4 tsp

coarse kosher salt, divided

1/2 tsp

pepper to taste

fingerling potatoes, cut in half

4 tsp

white wine vinegar, plus a splash for poaching liquid

1 tbsp

minced shallot

2 tsp

Dijon mustard

2 tsp

honey

1 tsp

chopped tarragon

large eggs

4 cups

spinach or green lettuce

to 4 cup frisee and/or cress

slices bacon, cooked and crumbled