Salade Lyonnaise

• 2 tablespoons extra virgin olive oil
• 1/4 to 1/2 pound slab bacon, cut into 1/2-inch cubes
• 1 tablespoon chopped shallot
• 6 cups mixed salad greens
• About 1/4 cup top-quality red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• 4 Poached Eggs (page 337)
• 1 cup small Croutons (page 580), optional

1. Place the olive oil in a skillet and turn the heat to medium.
2. Add the bacon and cook slowly until it is crisp all over, 10 minutes or more.
3. Add the shallot and cook for a minute or two longer, until the shallot softens.
4. Keep the bacon warm in the skillet.
5. Heat a salad bowl by filling it with hot water and letting it sit for a minute.
6. Dry it and toss in the greens.
7. Add the vinegar and mustard to the skillet and bring just to a boil, stirring.
8. Pour the liquid and the bacon over the greens and season to taste; they shouldnt need much salt.
9. Divide the salad among 4 plates.
10. Top each portion with a poached egg, sprinkle with croutons if youre using them, and serve immediately.

extra virgin olive oil, bacon, shallot, mixed salad greens, red wine vinegar, mustard, salt, eggs, croutons

Taken from www.epicurious.com/recipes/food/views/salade-lyonnaise-386094 (may not work)