Roast pine nuts in a pan without fat until golden brown. Let them cool down on a flat plate. Clean, wash and shake the salad dry and chop it smaller if necessary. Clean and trim the mushrooms and cut them into fine slices.
Boil up about 3 litres of water in a pot. Add white wine vinegar. Beat the eggs one by one in the boiling, no longer boiling vinegar water. Cook for about 4 minutes. Lift them out, let them drip off on kitchen paper and process the remaining eggs in the same way.
Season the balsamic vinegar with salt and pepper and fold in the oil. Mix salad, pine nuts and mushrooms with the vinaigrette. Arrange salad in bowls and spread poached eggs on top.