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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dinner salad is a perfect light and quick, yet refined, meal. The mustard tarragon vinaigrette complements the slightly bitter salad greens, while the pear adds a hint of sweetness. Ingredients:
3 tablespoons finely chopped walnuts |
4 large eggs |
cooking spray |
2 bacon slices (uncooked) |
8 cups gourmet salad greens |
1/4 cup (1 ounce) crumbled blue cheese |
1 bartlett pear, cored and thinly sliced |
1 tablespoon white wine vinegar |
1 tablespoon extravirgin olive oil |
1/2 teaspoon dried tarragon |
1/2 teaspoon dijon mustard |
4 (1-inch-thick) slices french bread baguette, toasted |
Directions:
1. Place nuts in a small skillet; cook over medium-high heat 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; set aside.
2. Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Cover with plastic wrap, and microwave at high for 40 seconds or until set; let stand 1 minute. Remove eggs from cups; drain on paper towels.
3. Cook bacon in a skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 1 teaspoon drippings. Crumble bacon. Combine walnuts, bacon, greens, blue cheese, and pear in a large bowl.
4. Combine 1 teaspoon reserved drippings, vinegar, oil, tarragon, and mustard in small bowl; stir with a whisk. Drizzle over greens mixture; toss gently. Arrange 2 cups salad mixture on each of 4 serving plates; top each serving with 1 egg and 1 toast slice.
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