Bacon, Egg, and Swiss Salad with Warm Bacon Vinaigrette
- 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
Adapted from delish.com
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.