BISTRO SALAD WITH BACON, EGGS, AND MUSHROOMS

Bistro Salad with Bacon, Eggs, and Mushrooms image

Provided by Lynette ! @breezermom

Number Of Ingredients 15

6 cup(s) curly endive, torn, loosely packed
3 cup(s) arugula, loosely packed
1/2 cup(s) fresh flat leaf parsley leaves, loosely packed
2 tablespoon(s) fresh chives, chopped
6 ounce(s) thick bacon slices, thinly sliced crosswise
1 - shallot, minced
1/4 cup(s) champagne vinegar
2 teaspoon(s) dijon mustard
2/3 cup(s) extra virgin olive oil
2 tablespoon(s) extra virgin olive oil
- kosher salt
- black pepper, freshly ground
1 cup(s) baby portobello mushrooms, halved
6 large medium-cooked boiled eggs, halved
12 slice(s) artisan bread, toasted

Steps:

Combine the first four ingredients in a large bowl; cover with a damp paper towel and chill.
Cook bacon in a medium skillet over medium heat for 5 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 tablespoons of drippings.
Saute shallot in 1 tablespoon reserved hot drippings over medium heat 1 to 2 minutes or until lightly browned. Remove from heat, and stir in the vinegar and mustard. Add oil in a slow, steady stream, whisking constantly until smooth. Add salt and pepper to taste. Transfer to a small bowl. Wipe the skillet clean.
Cook the mushrooms in the skillet in the remaining 1 tablespoon reserved hot drippings over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender. Sprinkle with a pinch of kosher salt.
Toss the endive mixture with 1/4 cup vinaigrette, and divide among 6 salad plates. Top with eggs, mushrooms, bacon, and bread slices. Serve with the remaining vinaigrette.