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.