Bacon, Egg, and Swiss Salad with Warm Bacon Vinaigrette

By á-167595

4 servings

Ingredients

• 8 slices bacon
• 1 Garlic clove, minced
• 1 shallot, chopped
• 1 tsp. Dijon mustard
• kosher salt
• 1/4 c. red wine vinegar
• 1/2 c. extra-virgin olive oil
• 3 romaine hearts, chopped
• 4 hard boiled eggs, quartered
• 6 slices Swiss cheese, cut into strips
• 1/4 c. Chopped chives
• Black pepper

Details

Adapted from delish.com

Preparation

Step 1

Preheat oven to 350 degrees F. Line sheet pan with parchment paper and 7 slices bacon (don't overlap). Bake until crispy, about 20 to 25 minutes, then chop into bite-size pieces and set aside.

Meanwhile, in a large skillet over medium heat, cook remaining slice bacon until crisp, about 5 minutes. Add garlic and shallot and cook until softened, 2 to 3 minutes. Remove from heat; add mustard, 1/2 teaspoon salt, and red wine vinegar and whisk in olive oil. Set aside.

On a large platter, layer romaine, eggs, bacon, and cheese. On low heat, warm dressing; drizzle over salad.

Garnish with chives and season with black pepper. Serve immediately.