Root Vegetable Salad With Fried Eggs

• 4 carrots diced
• 4 parsnips diced
• 1 red onion small, thinly sliced
• 1 clove garlic finely chopped
• 1/4 cup EVOO
• ground pepper
• 6 slices bacon diced
• 2 tablespoons rice vinegar
• 5 ounces baby arugula or mixed greens, about 8 cups
• 1/2 cup fresh parsley leaves
• 1/4 cup grated Parmesan cheese plus more for topping
• 4 large eggs

1. Preheat the oven to 450 degrees F. Toss the carrots, parsnips, red onion, garlic and 2 tablespoons olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes.
2. Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
3. Whisk the remaining 2 tablespoons olive oil and the vinegar in a large bowl. Add the roasted vegetables, bacon, arugula, parsley and parmesan. Season with salt and pepper and toss.
4. Heat the reserved bacon drippings in the skillet over medium-high heat. Crack in the eggs and fry until just set, about 4 minutes. Serve over the salad and top with more parmesan.

carrots, red onion, garlic, evoo, ground pepper, bacon, rice vinegar, arugula, parsley, parmesan cheese, eggs

Taken from www.yummly.com/recipe/Root-Vegetable-Salad-with-Fried-Eggs--1109075 (may not work)