Prepare dressing by combining all dressing ingredients into a small bowl and vigorously whisk until everything is combined and smooth. Place dressing into the fridge while you prepare the rest of the salad.
Fill a medium saucepan with about 2 inches of water over high heat and prepare kale while you are waiting for it to boil.
Place shredded kale into a large bowl with olive oil, salt, and pepper and massage with your hands for about 3 minutes until kale softens. Set aside.
Once water is boiling, turn down the heat to maintain a low rolling boil and pour in the vinegar. Carefully crack two eggs into the boiling water. Cook for 3 to 6 minutes, depending on how you like the doneness of your eggs. Using a slotted spoon, remove the eggs and place onto a paper towel lined plate.
Equally distribute the kale onto two large dinner plates. Top with prepared bacon, avocado, tomatoes and poached eggs. Drizzle each salad with half of the goats' cheese dressing.