
Arugula Salad with Crispy Back Bacon, Blue Cheese, and Egg
7 - 9
PersonalPoints™ per serving
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)
Uncooked shallot(s)
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(s)
6 large egg(s), poached and reserved in warm water
Crumbled feta cheese
2 tbsp(s)