Categories: salads

Ingredients

• 3 tablespoons finely chopped walnuts
• 4 large eggs
• Cooking spray
• 2 bacon slices (uncooked)
• 8 cups gourmet salad greens
• 1/4 cup (1 ounce) crumbled blue cheese
• 1 Bartlett pear, cored and thinly sliced
• 1 tablespoon white wine vinegar
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon Dijon mustard
• 4 (1-inch-thick) slices French bread baguette, toasted

Directions

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.

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.

3. Cook bacon in a skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 1 teaspoon drippings. Crumble bacon. Combine walnuts, bacon, greens, blue cheese, and pear in a large bowl.

4. Combine 1 teaspoon reserved drippings, vinegar, oil, tarragon, and mustard in small bowl; stir with a whisk. Drizzle over greens mixture; toss gently. Arrange 2 cups salad mixture on each of 4 serving plates; top each serving with 1 egg and 1 toast slice.

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