Name: Breakfast Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4.0
Ingredients: 4 slices thick sliced bacon, cut in half; 2 teaspoons coarse ground black pepper; 12 ounces fingerling potatoes; 1 tablespoon kosher salt; 1 medium shallot, finely minced; 1 tablespoon fresh parsley, finely minced; 1 tablespoon fresh chives, finely chopped; 1 teaspoon stone ground mustard; 2 tablespoons pure maple syrup; 3 tablespoons rice wine vinegar; 2 tablespoons extra virgin olive oil; pinch of salt; 12 cups mixed salad greens; 1 cup grape tomatoes, quartered; 4 eggs, cooked to order

Breakfast Salad Recipe

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10 m 20 m 4 Servings

Ingredients

For the Peppered Bacon:

4 slices Thick Sliced Bacon, Cut in half
2 teaspoons Coarse Ground Black Pepper

For the Warm Herb Potatoes:

12 ounces Fingerling Potatoes
1 tablespoon Kosher Salt
1 medium Shallot, Finely minced
1 tablespoon Fresh Parsley, Finely minced
1 tablespoon Fresh Chives, Finely chopped

For the Maple Dijon Vinaigrette:

1 teaspoon Stone Ground Mustard
2 tablespoons Pure Maple Syrup
3 tablespoons Rice Wine Vinegar
2 tablespoons Extra Virgin Olive Oil
pinch of Salt

For the Salad:

12 cups Mixed Salad Greens
1 cup Grape Tomatoes, Quartered
4 Eggs, Cooked to order

Directions

Sprinkle the bacon all over on both sides with the black pepper. Cook it in a medium skillet until crisp on both sides. Place the bacon on a paper towel to drain and then remove all the grease from the pan except for about a tablespoon.
In a medium stock pot cover the potatoes with water, plus about an inch. Add the kosher salt to the water. Bring it to a boil and then reduce the heat to a simmer until the potatoes are fork-tender -- about 7 minutes. Drain the water and put them back in the stock pot.
Bring the bacon grease back up to temperature over medium heat. Add the shallots and cook them until translucent, 1-2 minutes. Scrape the cooked shallots and remaining bacon grease into the stock pot with the potatoes and toss to coat. Stir in the parsley and chives.
To make the vinaigrette, whisk together the mustard, maple syrup, and rice wine vinegar. Slowly drizzle in the olive oil, whisking constantly. Stir in the pinch of salt.
Place the salad greens and tomatoes in a large bowl. Pour in the vinaigrette and toss to coat. Add the bacon and warm potatoes. Cook the eggs to order and place on top of each salad as you are serving.

Notes

If you cannot find fingerling potatoes in your stores feel free to use red-skinned or yellow potatoes cut into 2” pieces.
If you don’t have rice wine vinegar on hand or are unable to find it (It’s usually with the Asian foods in my grocery store) you can use another sweet vinegar like white wine vinegar, or even apple cider vinegar.