Tasty Breakfast Salad
Ingredients
For the mustard vinaigrette:
1/3 cup extra virgin olive oil
2 1/2 tablespoons white wine vinegar
1 tablespoon whole grain mustard
1 small shallot, diced
kosher salt, to taste
freshly ground black pepper, to taste
For the salad:
8 slices bacon
1 1/4 pounds baby gold potatoes, halved
1 bunch arugula, washed, dried, and torn
8 eggs, soft boiled and halved
1 avocado, halved, seeded, peeled, and sliced
1/4 cup Parmesan, shaved
Directions
In a medium bowl, whisk together the olive oil, vinegar, grain mustard, shallot, salt, and pepper.
Heat a large skillet over medium-high heat.
Add the bacon and cook until brown and crispy, about 6-8 minutes.
Drain the excess fat from the skillet.
Transfer the bacon to a paper-towel-lined plate.
Place the potatoes in a large saucepan and cover them with cold, salted water. There should be about 1-inch of water over the potatoes.
Bring the water to a boil and simmer the potatoes until just tender, about 7-10 minutes.
Drain the potatoes.
Place the arugula in a large bowl.
Top the arugula with the bacon, potatoes, eggs, avocado, and Parmesan.
Drizzle the vinaigrette over top and toss gently to combine.
