Smoked Salmon and Avocado Salad with Poached Egg

1. Whisk lemon juice and dijon mustard into hazelnut oil to make dressing. 2. Toast hazelnuts in a dry hot frying pan at #8. Crush toasted hazelnuts. 3. Heap gem lettuce and spinach leaves onto plate. 4. Poach eggs (a): boil pan of water at #9. 5. Arrange avocado slices on top of salad. 6. Place smoked salmon on top of salad. 7. Poach eggs (b): drop to #6 and add white wine vinegar. 8. Sprinkle crushed hazelnuts on salad. 9. Dribble dressing over salad. 10. Poach eggs (c): use whisk to create vortex. Crack eggs into bowl, transfer to pan. 11. Poach eggs (d): drop temp to #4, when cooked, remove with slotted spoon. 12. Top with poached egg and twist of salt and black pepper.