Arugula Salad with Crispy Back Bacon, Blue Cheese, and Egg
6 oz, back, cut into thin strips (1 cup)
2 tbsp(s), minced
2 tbsp(s), Extra Virgin
White wine vinegar
6 large egg(s), poached and reserved in warm water
Crumbled feta cheese
- Spray a large non-stick skillet with cooking spray. Add back bacon strips in a single layer and cook over medium heat, stirring frequently, until strips are browned and crispy. Remove to a paper-towel lined plate and season with a pinch of kosher salt. Reserve. Whisk together shallot, olive oil, water, vinegar, mustard, honey, and salt. Arrange 2 cups arugula on each plate. Drizzle with 1 ½ tsp vinaigrette. Top each salad with an egg and garnish with 1 tsp blue cheese and crispy back bacon.