Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • For the salad:
  • 6 slices thick cut bacon
  • 1 large head frisée
  • 8 large eggs
  • For the dressing:
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons grainy mustard
  • ½ teaspoon maple syrup
  • ½ cup olive oil
  • 3 tablespoons bacon drippings
  • 3 tablespoons walnuts, finely chopped
  • Salt and freshly ground black pepper, to taste
Instructions
  1. Cook bacon in a skillet over medium heat until crisped. Remove and lay on paper towels, allowing to cool. Reserve 3 tablespoons of bacon drippings. Chop bacon once cool.
  2. While bacon cooks, start the eggs. Bring a large saucepan with water to a boil over medium heat. Once boiling, carefully lower eggs into the pan. Gently simmer for 7 minutes. While they cook, prepare a bowl of ice water.
  3. Once eggs are done, gently transfer them to the ice water. Let sit for about 3-4 minutes until cool enough to handle. Gently peel eggs.
  4. Meanwhile, make the dressing by whisking together all the ingredients (or shake them all up in a mason jar until emulsified).
  5. To assemble, arrange frisee on serving plates. Season with salt and pepper. Top with chopped bacon. Add soft boiled eggs. Top with desired amount of dressing and serve.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/3718-2/