Breakfast Salad
A breakfast worth waking up for! With fresh greens, crispy bacon, jammy eggs, and a zesty, tangy mustard vinaigrette!
Ingredients
- 8 slices bacon
- 1 ¼ pounds baby gold potatoes, halved
- 1 bunch arugula, washed, dried, and torn
- 8 soft boiled eggs, halved
- 1 avocado, halved, seeded, peeled and sliced
- ¼ cup shaved Parmesan
For the mustard vinaigrette
- ⅓ cup extra virgin olive oil
- 2 ½ tablespoons white wine vinegar
- 1 tablespoon whole grain mustard
- 1 small shallot, diced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
- Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 7-10 minutes; drain well.
- To assemble the salad, place arugula in a large bowl; top with bacon, potatoes, eggs, avocado and Parmesan. Pour the mustard vinaigrette on top of the salad and gently toss to combine.
for the mustard vinaigrette
- In a medium bowl, whisk together olive oil, vinegar, mustard and shallot; season with salt and pepper, to taste.