Saute Chanterelle Mushrooms (8 ounce) in Extra-Virgin Olive Oil (1 tablespoon) until golden-brown. Season with Salt and Pepper (to taste), set aside.
Poach Egg (2) to your preferred doneness, shock in ice water, place on absorbent paper.
Clean and blanch Green Beans (8 ounce) by cooking them for 30 seconds in boiling water then transferring to a bowl of Ice (to taste) mixed with water (ice bath).
Cut Corn Cob (2) into thick slices.
Cut Grape Tomatoes (1 cup) in half and slice Onion (1) into a fine julienne. Add prepared veggies to a bowl.
Add the chanterelles, dress with Vinaigrette (to taste) and mix to coat all veggies generously with the dressing.
To serve, place the salad in a serving dish, top with the poached eggs.