Bring a saucepan of water to a simmer and add the white vinegar. Crack an egg into a ramekin, create a whirlpool in the simmering water with a spoon, and gently pour the egg into the center of the whirlpool. Poach for 1 minute 30 seconds to 2 minutes. Drain on a paper towel. Repeat with the remaining 3 eggs.
- Peel and slice the pears. Sauté them in a pan with butter for 3 minutes. Drizzle with honey and stir until caramelized. Transfer the pears to a plate and deglaze the hot pan with red wine vinegar. Combine this cooking liquid with olive oil and pepper to make a vinaigrette.
Wash the figs and slice them. Toast the bread slices and cut them into croutons. Cut the Saint Agur Blue Cheese into cubes.
To assemble the salad, arrange the pear wedges, figs, blue cheese cubes, mesclun salad leaves and pecans on plates. Dress with the vinaigrette. Gently place a poached egg on top and sprinkle with croutons and some seasoning of your choice. Enjoy!
