Bacon, Egg, And Swiss Salad With Warm Bacon Vinaigrette
Ingredients
- 8 slices bacon
- 1 Garlic clove minced
- 1 shallot chopped
- 1 tsp. Dijon mustard
- kosher salt
- 1/4 c. red wine vinegar
- 1/2 c. extra-virgin olive oil
- 3 romaine hearts chopped
- 4 hard boiled eggs quartered
- 6 slices Swiss cheese cut into strips
- 1/4 c. Chopped chives
- Black pepper
Instructions
- Preheat oven to 350 degrees F.
- Line sheet pan with parchment paper and 7 slices bacon (don't overlap).
- Bake until crispy, about 20 to 25, then chop into bite-size pieces and set aside.
- Meanwhile, in a large skillet over medium heat, cook remaining slice bacon until crisp, about 5.
- Add garlic and shallot and cook until softened, 2 to 3.
- Remove from heat; add mustard, 1/2 teaspoon salt, and red wine vinegar and whisk in olive oil.
- Set aside.
- On a large platter, layer romaine, eggs, bacon, and cheese.
- On low heat, warm dressing; drizzle over salad.
- Garnish with chives and season with black pepper.
- Serve immediately.