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

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