Bistro Bacon & Egg Salad

• 4 slices bacon, cut crosswise into thin strips
• 2 1/2 tablespoons cider vinegar
• 2 teaspoons Dijon mustard
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 8 large eggs
• 8 cups mesclun salad greens (about 7 ounces)
• 4 to 8 slices crusty bread, toasted if desired

1. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp.
2. Using a slotted spoon, transfer the bacon to a paper towel.
3. Pull the skillet from the heat (leave drippings in the skillet) and stir in 1 12 tablespoons cider vinegar, scraping up any browned bits clinging to the skillet.
4. Pour the mixture into a large bowl and whisk in mustard, salt and pepper to taste, and olive oil.
5. Fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the remaining 1 tablespoon vinegar.
6. Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, about 4 minutes.
7. While the eggs poach, toss the greens with the vinaigrette and bits of bacon.
8. Divide the salad among 4 plates or shallow bowls.
9. Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel, and place 2 of them on top of each salad.
10. Add bread to each plate and serve.

bacon, cider vinegar, mustard, kosher salt, freshly ground black pepper, extravirgin olive oil, eggs, salad greens, crusty bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/bistro-bacon-salad-recipe.html (may not work)