For someone who said she didn't like eggs or bacon about two years ago, this is a big turn around. Bacon is quickly moving up my list and eggs with a runny yolk are the only way to eat them! (I mean it, the only way I'll eat them:)
Bistro Dinner Salad
2 tbsp chopped walnuts
1 oz crumbled feta cheese
1 ripe pear, chopped
2 sliced center cut low sodium bacon, cooked and crumbled
1 tbsp extra virgin olive oil
1 tbsp tarragon vinegar
1 tsp honey
salt and pepper to taste
1 tbsp Dijon mustard
Heat small skillet to medium heat and add nuts. Stir frequently until toasted. (They'll give an aroma so you know they're done--don't burn them!)
Cook eggs how you like, but a runny yolk is the best! I like to heat a nonstick skillet to medium heat and crack the egg directly into the skillet. Allow to cook for a minute or so, then I baste the pan with water. I pour in just enough to go under the egg and cover the surface of the skillet, then cover the pan with a lid for about a minute, and get a perfectly runny egg!
To make dressing, combine vinegar, honey, and mustard. Whisk in the olive oil and season to taste.
Toss greens with dressing, then pear and cheese. Plate greens, top with egg, then top with walnuts and crumbled bacon.
slightly adapted from Cooking Light