French Bistro Salad

A great salad that includes bacon and eggs!

DRESSING:

2 tbsp fresh lemon juice

1 tsp mustard (I like Dijon)

3/4 tsp salt

1/4 tsp freshly ground pepper

1/2 cup extra virgin olive oil

SALAD

4 large eggs

12 thick slices bacon

6 cups spring mix salad

1 cup shredded Gruyere cheese

• For dressing:  combine lemon juice, mustard, salt and pepper in a blender.  With motor running, slowly add olive oil.   Remove and set aside.
• For salad:  Poach eggs then place in ice water until ready to use.
• Saute bacon until nicely browned and crisp.  Drain and set aside.
• To assemble, toss spring mix with the dressing and divide evenly on 4 plates.  Sprinkle with bacon and cheese.  To quickly reheat eggs, immerse in simmering water for 30 seconds. Place one egg on top of each salad.