Arugula Salad with Crispy Back Bacon, Blue Cheese, and Egg
7
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
A poached egg combines with a tart vinaigrette as a dressing for this substantial salad. Serve it for a brunch – it’s sure to impress!
Ingredients
Uncooked bacon
6 oz, back, cut into thin strips (1 cup)
Shallots
2 tbsp(s), minced
Olive oil
2 tbsp(s), Extra Virgin
Water
1 tbsp(s)
White wine vinegar
2 tsp(s)
Dijon mustard
1 tsp(s)
Honey
1 tsp(s)
Kosher salt
½ tsp(s)
Arugula
12 cup(s)
Egg
6 large, poached and reserved in warm water
Crumbled feta cheese
2 tbsp(s)
Instructions
1
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.
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