Spring Greens with Poached Egg and Bacon

This is a great lunch time salad, easy and quick to prepare, and very satisfying!

Dressing
3-4 Tbs. olive oil
2-3 Tbs. white wine vinegar
2 tsp. Dijon Mustard
    whisk together these ingredients in the bottom of the salad bowl.  Then add
1 tsp. chopped shallots or shallots confit
salt and pepper, set aside until ready to toss with greens.

2-3 oz. spring greens
2 eggs
2-3 slices bacon

Heat water in small sauce pan add 2 Tbs. vinegar, on low boil, add 2 eggs, cook 21/2-3 min. Use slotted spoon to remove eggs, and drain on paper towel.
Cook 2 or 3 slices of bacon until crisp. break into small pieces.
Add greens to salad bowl, toss well.  Divide greens between two plates, add bacon pieces, and top with poached egg.   Serves 2

As Always,
ENJOY!