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.
Ingredients
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
Directions
For the Salad:
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
For the Salad Dressing:
Add all ingredients in a jar and shake well to combine. This will keep in your refrigerator for 1 month.
