Mixed Green Salad with Bacon and Fresh Asparagus

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Category: Salads

“It doesn’t have to be complicated to be good,” Lalanne said. This fun and fresh salad is the new bacon and eggs – and it’s a cinch to make at home. Simple ingredients pack a punch and look great to boot, so dress up the table.

Read the full story from our January/February 2013 issue here!

Number of Servings: 4
Ingredients: 1 12-oz bag mixed baby greens
1/2 lb fresh asparagus tips (blanched 2 minutes in boiling salted water and chilled in ice water)
4 slices thick bacon, diced, sautéed and drained
4 eggs poached in simmering salt water with a splash of vinegar to finish

1/2 cup olive oil
1/4 cup sherry vinegar
1 tsp Dijon mustard
1 shallot, minced
pinch of paprika
kosher salt and fresh ground pepper to taste
Directions: Toss the salad with vinaigrette. Divided between four salad plates, arrange mixed greens and asparagus and sprinkle with bacon; top each salad with a poached egg. Garnish with fresh ground pepper and toast points. Mix olive oil, vinegar, mustard, shallot and spices in a bowl. Using a wire whisk, slowly add olive oil until emulsified. Set aside.
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