Farmer Salad

• 8 large eggs
• 8 thick bacon slices, coarsely chopped
• 8 cups loosely packed baby arugula
• 4 cups trimmed frisee
• 2 cups thinly sliced radicchio
• 2 cups brioche or challah bread cubes, toasted
• 1/2 cup shaved Parmesan cheese
• Kosher salt and freshly ground pepper to taste

1. Bring 12 cups water to a boil in a large Dutch oven. Add eggs; boil 5 (soft cooked) to 7 (hard cooked) minutes or to desired degree of doneness. Remove from heat, and let eggs stand in hot water 1 minute; drain. Peel under cold running water. Cut eggs in half.
2. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels.
3. Gently toss together bacon, arugula, next 4 ingredients, and desired amount of Parmesan Vinaigrette. Divide mixture among 8 salad bowls. Top each with 2 egg halves. Sprinkle with salt and pepper to taste. Serve with remaining Parmesan Vinaigrette.

eggs, bacon, baby arugula, trimmed frisuee, radicchio, bread cubes, parmesan cheese, kosher salt

Taken from www.myrecipes.com/recipe/farmer-salad (may not work)