2105. BABY ARUGULA SALAD with BACON, BOURSIN, POACHED EGGS and CIDER VINAIGRETTE

serves two


4 cups baby arugula
4 slices bacon, cooked, diced
1/4 cup herbed Boursin cheese, crumbled
4 eggs, poached
1/4 cup olive oil
3 tablespoons cider vinegar
2 tablespoons shallots, minced
2 teaspoons Dijon mustard
salt and ground pepper, to taste
cayenne pepper, to taste

Toss the arugula, bacon, and boursin to combine. Re-warm the poached eggs in barely simmering water, if needed. In a small bowl, whisk the olive oil, vinegar, shallots, and mustard together to combine. Season with salt and pepper. Pour the dressing over the arugula mixture, and toss to coat. Top the salad with poached eggs. Finish with a pinch of cayenne.


bacon recipe courtesy of: Erin, The Apartment Kitchen, October 15, 2009