Baguette, sliced lengthwise* (See Cook's Note)
Olive oil, to brush
Salt and freshly ground black pepper
2 thinly sliced heirloom tomatoes
4 large eggs, poached
Goat Cheese and Black Pepper-Tarragon Vinaigrette, recipe follows
Micro arugula and radish greens, to garnish
3 ounces fresh goat cheese
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup white wine vinegar
1 1/2 teaspoons finely chopped fresh tarragon
*Not the super skinny kind of baguette.
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