Poached Eggs on Toasted Baguette with Goat Cheese, and Black Pepper Vinaigrette

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Baguette, sliced lengthwise*

Olive oil, to brush

Salt and freshly ground black pepper

3 ounces fresh goat cheese

2 thinly sliced heirloom tomatoes

4 large eggs, poached

1 cup micro arugula

Black Pepper-Tarragon Vinaigrette, recipe follows

Fresh chervil leaves, to garnish

Black Pepper-Tarragon Vinaigrette

1/4 cup white wine vinegar

1 teaspoon Dijon mustard

1 1/2 teaspoons finely chopped fresh tarragon

1/2 teaspoon kosher salt

1/2 cup extra-virgin olive oil

1 teaspoon honey

1/4 teaspoon freshly ground black pepper