Yield: 4 servings
Time: 20 minutes
This tasty salad is not only delicious but beautiful to look at. Baby spinach, hard boiled eggs, crispy bacon and roasted walnuts dressed with a warm bacon vinaigrette. Satisfying enough for a light lunch or dinner. Add some grilled goat cheese crostinis on the side, voila, and you are right in the Provence.
- 1 lb (450 g) fresh baby spinach, about 4 cups per serving
- 4 eggs
- 6 slices lean bacon
- 1/2 cup (115 g) roasted walnuts
- 5 Tbsp extra-virgin olive oil
- 1 tsp garlic, finely minced
- 4 Tbsp red wine vinegar
- salt and pepper to taste
Boil the eggs for 8 to 10 minutes. Cool and quarter them. Set aside. Wash and spin dry spinach leaves. Remove tough stems if necessary. Discard any blemished leaves.
Roast walnuts in a pan shaking now and then until they are lightly toasted. Set aside.
Chop bacon coarsely and cook it until it is crisp and browned. Remove bacon bits to a paper towel to drain. Keep just a little bit of bacon fat left in the saucepan. Add the olive oil and the garlic. Cook briefly and add the vinegar. Bring to a quick boil and remove it from the heat immediately. Taste for salt and pepper.
Divide the spinach leaves between 4 plates, arrange the egg wedges, roasted walnuts, and bacon on top. Pour the warm bacon vinaigrette over it. Serve immediately.