Bistro Bacon & Egg Salad - cooking recipe

Ingredients

4 slices bacon, cut crosswise into strips
2 1/2 tablespoons cider vinegar
2 teaspoons Dijon mustard
kosher salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
8 large eggs, hard boiled
8 cups mesclun, 7 oz

Preparation

Cook bacon in skillet over medium heat, stirring a bit, until crisp.
Use slotted spoon to remove and drain on paper towels.
Leave bacon drippings in pan.
Stir 1 1/2 teaspoons of the cider vinegar into the pan, scrapping any brown bits clinging to the pan.
Pour this into a large bowl and whisk in the mustard, salt, pepper and olive oil.
Toss greens with the vinaigrette and bacon pieces.
Divide among 4 plates or shallow bowls.
Place 2 eggs, sliced, on top of each salad and enjoy.