Classic Endive Salad

• 8 bacon strips, chopped
• 1/4 cup balsamic vinegar
• 3 tablespoons honey
• 1/4 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 cups torn curly endive
• 1 pint cherry tomatoes
• 8 green onions, thinly sliced
• 1/2 cup sliced water chestnuts
• 1/2 cup coarsely chopped walnuts, toasted
• 1/2 cup salad croutons
• 2 hard-boiled large eggs, chopped

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 3 tablespoons drippings. Stir the vinegar, honey, mustard, salt and pepper into drippings; heat through. Keep warm.
2. In a salad bowl, combine the endive, tomatoes, onions, water chestnuts, walnuts, croutons and bacon. Pour warm dressing over salad; toss to coat. Sprinkle with eggs. Serve immediately.

bacon, balsamic vinegar, honey, ground mustard, salt, pepper, torn curly endive, tomatoes, green onions, water chestnuts, walnuts, salad croutons, eggs

Taken from www.tasteofhome.com/recipes/classic-endive-salad/ (may not work)