Make the vinaigrette: Whisk together the vinegar, honey and mustard. Whisking constantly, slowly drizzle in the olive oil. Add salt and pepper to taste. Toss lightly with the spring mix. Divide among 4 serving dishes.

Set oven to broil. Place sourdough slices on an ungreased baking sheet and brush them with olive oil. Broil for 1-2 minutes, until toasted. Remove from oven. Spread the sourdough slices with 1 Tbsp. of Dijon mustard each, then top with turkey and grated cheese.

Set a large frying pan filled with 2 inches of water over medium-high heat. Once the water starts to simmer (small bubbles), carefully crack the eggs into the water. Reduce heat to medium and allow to poach for 5 minutes and then remove from heat.

Meanwhile, place the baking sheet back into the oven for another 2-3 minutes, until cheese is bubbly and slightly browned. Remove from oven and place each sandwich on a bed of the greens. Using a slotted spoon, carefully remove each egg from the water, allowing any water to drip off. Place one egg onto each sandwich. Season with salt and pepper.