Bacon & Eggs Salad with Maple-Bacon Vinaigrette

8 eggs
1/2 lb. thick-sliced bacon
3 tbsp. red wine vinegar
2 tbsp. olive oil
1/4 cup maple syrup
Salt & Pepper to taste
8 cups Spring or Fancy Greens

Cook bacon to desired crispness, reserving renderings in a large mixing bowl.  Fill a large saucepan half-full with water and add a generous amount of salt.  Bring to a boil and add the eggs, cook for six minutes (soft boil).  Remove from stove and run cold water into pan to cool eggs.  When they are cool enough to handle, gently peel - set aside.

Place red wine vinegar, maple syrup and olive oil into large mixing bowl with bacon renderings, whisking to combine.  Season with salt and pepper to taste.  Add greens and toss to combine.  Divide between four plates.  Break bacon into pieces and sprinkle over greens.  Cut eggs in half and place four halves on each plate.  Serve.

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