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Ingredients
6 oz uncooked bacon, back, cut into thin strips (1 cup)
1 spray(s) cooking spray
2 Tbsp uncooked shallot(s), minced
2 Tbsp olive oil, Extra Virgin
1 Tbsp water
2 tsp white wine vinegar
1 tsp Dijon Mustard
1 tsp honey
1/2 tsp kosher salt
12 cup(s) arugula
6 large egg(s), poached and reserved in warm water
2 Tbsp crumbled feta cheese
Instructions
Spray a large non-stick skillet with cooking spray. Add back bacon strips in a single layer and cook over medium heat, stirring frequently, until strips are browned and crispy. Remove to a paper-towel lined plate and season with a pinch of kosher salt. Reserve. Whisk together shallot, olive oil, water, vinegar, mustard, honey, and salt. Arrange 2 cups arugula on each plate. Drizzle with 1 ½ tsp vinaigrette. Top each salad with an egg and garnish with 1 tsp blue cheese and crispy back bacon.
Notes
Eggs can be poached ahead of time and gently reheated in warm water when you’re ready to serve the salads
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