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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a vinaigrette with bacon and salad with sliced hard boiled eggs on top of a bed of muslun greens. Ingredients:
4 slices bacon, cut crosswise into strips |
2 1/2 tablespoons cider vinegar |
2 teaspoons dijon mustard |
kosher salt |
fresh ground black pepper |
2 tablespoons extra virgin olive oil |
8 large eggs, hard boiled |
8 cups mesclun, 7 oz |
Directions:
1. Cook bacon in skillet over medium heat, stirring a bit, until crisp.
2. Use slotted spoon to remove and drain on paper towels.
3. Leave bacon drippings in pan.
4. Stir 1 1/2 teaspoons of the cider vinegar into the pan, scrapping any brown bits clinging to the pan.
5. Pour this into a large bowl and whisk in the mustard, salt, pepper and olive oil.
6. Toss greens with the vinaigrette and bacon pieces.
7. Divide among 4 plates or shallow bowls.
8. Place 2 eggs, sliced, on top of each salad and enjoy.
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