• To poach the egg, bring a pot of water and vinegar to the boil. As soon as the water is boiling, turn the heat to low, stir with a whisk, and carefully add the egg to the whirl of water. Cook until it is the desired consistency.
• Another way to poach an egg is to break it into a plastic bag, add some neutral oil, and tie the bag with a knot. Boil in water for a few minutes. When the egg is ready, cut the bag, and voila - you have a poached egg without much hassle.

For the Blueberry Vinaigrette:

• Blend the berries and add the olive oil, and balsamic vinegar. Season with salt and pepper.
• Place the lettuce mix on a plate, tear the mozzarella ball, or cut it into pieces and place it on top, then add the pomegranate, poached egg, and blueberry vinaigrette.