INGREDIENTS
- 8 slices of bacon
- 1 ¼ pounds baby gold potatoes, halved
- 1 bunch of arugula, washed, dried, and torn
- 8 soft-boiled eggs, halved
- 1 avocado, halved, seeded, peeled, and sliced
- ¼ cup shaved Parmesan
FOR THE MUSTARD VINAIGRETTE
- ⅓ cup extra virgin olive oil
- 2 ½ tablespoons white wine vinegar
- 1 tablespoon whole-grain mustard
- 1 small shallot, diced
- Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
1. A big cast iron skillet should be heated to medium-high. Cook the bacon for 6 to 8 minutes, or until it is crispy and browned. Transfer bacon to a dish lined with paper towels after draining excess grease.
2. Put the potatoes in a big pot and add 1 inch of cold, salted water over them. Drain thoroughly after bringing it to a boil and simmering for 7 to 10 minutes, or until just tender.
3. Place the arugula in a large bowl and top with the bacon, potatoes, eggs, avocado, and Parmesan cheese to make the salad. Next, drizzle the mustard vinaigrette over the salad and toss to incorporate.
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