Bistro Bacon & Egg Salad

1. 1

   Cook bacon in skillet over medium heat, stirring a bit, until crisp.

2. 2

   Use slotted spoon to remove and drain on paper towels.

3. 3

   Leave bacon drippings in pan.

4. 4

   Stir 1 1/2 teaspoons of the cider vinegar into the pan, scrapping any brown bits clinging to the pan.

5. 5

   Pour this into a large bowl and whisk in the mustard, salt, pepper and olive oil.

6. 6

   Toss greens with the vinaigrette and bacon pieces.

7. 7

   Divide among 4 plates or shallow bowls.

8. 8

   Place 2 eggs, sliced, on top of each salad and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.