Mixed Greens with Crispy Bacon, Goat Cheese, and Fried Egg

• 4 thick bacon slices, coarsely chopped
• 1 tablespoon red wine vinegar
• 1/2 teaspoon Dijon mustard
• 3 tablespoons olive oil
• 6 cups mixed baby greens
• 4 ounces soft fresh goat cheese, crumbled
• 4 large eggs
• 2 tablespoons water

1. Saute bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes.
2. Using slotted spoon, transfer bacon to paper towels to drain.
3. Pour off and discard all but 1 tablespoon drippings from skillet.
4. Whisk vinegar and mustard in large bowl to blend.
5. Whisk in oil.
6. Season dressing to taste with salt and pepper.
7. Transfer 1 tablespoon dressing to small bowl; set aside.
8. Add greens to large bowl with dressing; toss to coat.
9. Divide greens among 4 plates.
10. Scatter goat cheese and bacon pieces over each salad.
11. Heat drippings in same skillet over medium heat.
12. Gently break eggs into skillet; cook until whites begin to set, about 1 minute.
13. Add 2 tablespoons water to skillet; cover and cook until whites are set and yolks are softly set, about 2 minutes.
14. Using spatula, top each salad with 1 egg.
15. Sprinkle eggs with salt and pepper.
16. Drizzle lightly with reserved 1 tablespoon dressing and serve.

bacon, red wine vinegar, mustard, olive oil, mixed baby greens, goat cheese, eggs, water

Taken from www.epicurious.com/recipes/food/views/mixed-greens-with-crispy-bacon-goat-cheese-and-fried-egg-106406 (may not work)