Ingredients
6 tbsp olive oil
1 tsp Dijon mustard
mix of curly endive, chicory and spinach salad, cleaned
6 large eggs, at room temperature
130g bacon cubes (lardons )or diced pancetta
2 tbsp red wine vinegar
sea salt and freshly ground black pepper
1/4 caster sugar
1 clove garlic crushed
Method
1) mix the olive oil and mustard in a salad bowl and season generously with sea salt and freshly ground black pepper, add the garlic and the sugar
2) boil the eggs for 7 minutes until softly set, drain and refresh under cold water, leave until cool and carefully peel off the shells.
3) dry fry the lardons or pancetta for 3 minutes until crisp and golden, stirring frequently.
4) to serve: in a large bowl, put the well mixed dressing, add the salad leaves, top with the lardons mix well ad the halved boiled eggs on top.
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