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1
Fit food processor with slicing blade, and shred cabbage, frisee, and endives, stopping to empty out bowl, if necessary.
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2
Toss with parsley in large bowl; set aside.
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3
Cook veggie bacon according to package directions.
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4
Drain, and coarsely chop.
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5
Set aside.
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6
Bring medium saucepan of water to a boil.
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7
Add eggs, return water to a boil, and cook 6 minutes more.
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8
Meanwhile, whisk together mustard and vinegar in small bowl.
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9
Whisk in oils, and season with salt and pepper, if desired.
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10
Toss greens with vinaigrette, then fold in bacon bits.
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11
Divide salad among six plates.
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12
Rinse eggs under cold water until easy to handle.
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13
Carefully peel eggs.
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14
Place 1 egg in center of each salad, and cut open.
