Endive Salad with Soft Boiled Eggs and Bacon and Dijon Mustard Vinaigrette

Take lunch or dinner to the next level with this delicious endive salad.


  • For the Salad:

  • 1 head of endive

  • 3 eggs, soft-boiled and cut in half (place eggs in boiling water for 6 minutes and 30 seconds, remove and rinse under cold water and peel immediately)

  • 4 slices bacon, cooked and cut into ½” pieces

  • 1 cup croutons, homemade or store bought

  • salt and pepper

  • For the Salad Dressing:

  • ¼ cup apple cider vinegar

  • ¾ cup olive oil

  • 1-2 small cloves of garlic, minced

  • 1 tbsp dijon mustard

  • 1 tsp honey

  • salt and pepper to taste


    • Tip for washing lettuces and greens: place in a sink of cold water and mix around to loosen any dirt on the produce. Change the water and do this 2-3x depending on how dirty it is…sometime 1x does the trick, too.
    • Tear endive into bite size pieces and add to a large bowl.
    • Add the chopped bacon pieces and toss with the salad dressing. Season with salt and fresh ground pepper
    • Top with croutons and soft-boiled egg halves and serve
Add all ingredients in a jar and shake well to combine. This will keep in your refrigerator for 1 month.