In a large sauté pan, cook bacon until just crispy, 7 minutes. Strain from fat and set aside.
In a medium mixing bowl, whisk together shallot, mustard, vinegar, and olive oil. Season with salt and pepper taste.
In a large mixing bowl, gently toss together mixed greens, arugula, bacon, chives and half of the dressing. Pile mixture onto to 4 plates. Top each salad with a warm poached egg. Drizzle with dressing. Garnish with chives and parmesan cheese if using.
Nutrients per serving (1/4 recipe): 270 calories, 24 g total fat, 760 mg sodium, 4 g carbohydrates, 1 g fibre, 1 g sugars, 11 g protein. Excellent source of vitamin A, vitamin E, vitamin K, vitamin B12, pantothenate and selenium. Good source riboflavin, niacin, folate and choline.
Tip: Mix it up with different greens and perhaps try a smoked ham instead of bacon. The choices are endless.
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