Place all vinaigrette ingredients in a small mason jar. Shake vigorously. Keep refrigerated until ready to use. Make the hollandaise. This version uses an immersion blender. You also need a blending cup that is barely wider than the blending stick. Melt a whole stick of butter in a pan over medium low heat. You want the butter to melt and get just bubbly but do not allow it to brown or you will have to start over. Once it is almost melted, turn the burner off and let it melt the rest of the way off heat. Pour the butter into a glass measuring cup. Put the egg yolk in the blending cup and add water, lemon juice and pinch of salt. Insert the blender all the way down to the bottom of the cup. Start blending and without moving the blender yet, pour the butter into the cup VERY SLOWLY. Once you see the ingredients begin to emulsify, you can move the blender up and down a little to keep incorporating the butter. Take your time here, do not rush it. Within a minute or so, you should end up with a perfect sauce. Poach the eggs: Fill a medium sized pot with water and 1 tbsp of apple cider vinegar and let it come to a simmer. Place a small mesh sieve over a small bowl and crack the egg directly into it. Let the extra egg whites fall away then carefully slide the egg into a small bowl without breaking the yolk. Using a large spoon, stir the water in the pot, creating a vortex. While it is swirling, slide the egg into the middle of the vortex and leave it alone for 3 full minutes. Set a timer. Three minutes will give you firm whites with a runny yolk. For more well done yolks, allow to cook for 1 more minute. The vortex will wrap the whites around the yolk, creating that lovely poached egg look. Use a slotted spoon to carefully remove the egg and place on a towel briefly to soak up any water. Layer the benedict with the mixed greens (drizzle vinaigrette over the greens), smoked salmon, avocado and poached eggs. Top with hollandaise and salt and freshly ground pepper.