Ingredients
- 1/3 cup chopped walnuts
- 4 large eggs (uncooked)
- 3 bacon slices (uncooked)
- 8 cups salad greens
- 1/4 cup crumbled blue cheese
- 1 pear (large, peeled cored and thinly sliced)
- 2 tablespoons white wine vinegar
- 2 tablespoon extra virgin olive oil
- 1 teaspoon dried tarragon
- 1/2 to 1 teaspoon Dijon mustard
- 1 large avocado, peeled and sliced
- 4 slices French bread (baguette style bread, toasted)
How to Make
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Step 1: Place nuts in a small skillet; cook over medium-high heat 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; set aside.
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Step 2: Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Cover with plastic wrap, and microwave at high for 40 seconds or until set; let stand 1 minute. Remove eggs from cups; drain on paper towels.
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Step 3: Cook bacon in a skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 1 tablespoon drippings; crumble the cooked bacon.
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Step 4: In a large bowl combine walnuts, crumbled bacon, salad greens, blue cheese, and pear.
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Step 5: Combine the reserved drippings with vinegar, oil, tarragon, and mustard in small bowl; stir with a whisk. Drizzle over greens mixture; toss gently.
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Step 6: Arrange 2 cups salad mixture on each of 4 serving plates; top each serving with 1 egg, avocada slices and 1 toast slice.
We hope you enjoy this recipe!
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