Bacon and Eggs

Preheat oven to 375 degrees F. Set a wire rack in a sheet tray. Lay the bacon slices on the wire rack. Place in the preheated oven and bak for about 10 minutes, then check the bacon ever 3 minutes until it’s lightly crisp. Transfer the bacon slices to a paper towel-lined plate and set aside.

Set a small saucepan 3/4 full with water set to boil. When it’s boiling, use a spider skimmer to gently lower 4 eggs into the boiling water. Let the eggs boil for 8 minutes, then use the spider to transfer the eggs to an ice bath. Let them sit in the ice bath while we move on the to the dressing.

White Balsamic Dijon Dressing

Use a jar with measurement lines. Add equal amounts of oil and vinegar to the jar and 1 tablespoon of Dijon mustard. Screw on the lid and shake vigorously until the dressing is fully emulsified. Set aside.

Transfer the washed greens to a large bowl.

Drizzle 2-3 tablespoons of dressing on the greens. Then drizzle on 1-2 tablespoons of bacon fat on the greens. Toss with tongs until the greens are lightly coated with bacon fat and dressing. Add a little more dressing if needed.

Compose the Salad

Transfer the dressed greens to a serving platter. Top the greens with onion slices. Then scatter the bacon pieces on top.

Scatter the halved grape tomatoes on top of the bacon and onions. Then carefully slice each egg in half and lay the halves, yolk side up, on the salad.

Drizzle salad dressing lightly over the top of the salad. Then, break up the blue cheese and scatter the chunks evenly on the salad. Add a few cranks of fresh cracked black pepper and then garnish with several caper berries, if you like.