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Photo of Arugula Salad with Crispy Back Bacon, Blue Cheese, and Egg by WW

Arugula Salad with Crispy Back Bacon, Blue Cheese, and Egg

7
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
6
Difficulty
Easy
A poached egg combines with a tart vinaigrette as a dressing for this substantial salad. Serve it for a brunch – it’s sure to impress!

Ingredients

Uncooked bacon

6 oz, back, cut into thin strips (1 cup)

Shallots

2 tbsp(s), minced

Olive oil

2 tbsp(s), Extra Virgin

Water

1 tbsp(s)

White wine vinegar

2 tsp(s)

Dijon mustard

1 tsp(s)

Honey

1 tsp(s)

Kosher salt

½ tsp(s)

Arugula

12 cup(s)

Egg

6 large, poached and reserved in warm water

Crumbled feta cheese

2 tbsp(s)

Instructions

  1. Spray a large non-stick skillet with cooking spray. Add back bacon strips in a single layer and cook over medium heat, stirring frequently, until strips are browned and crispy. Remove to a paper-towel lined plate and season with a pinch of kosher salt. Reserve. Whisk together shallot, olive oil, water, vinegar, mustard, honey, and salt. Arrange 2 cups arugula on each plate. Drizzle with 1 ½ tsp vinaigrette. Top each salad with an egg and garnish with 1 tsp blue cheese and crispy back bacon.

Notes

Eggs can be poached ahead of time and gently reheated in warm water when you’re ready to serve the salads

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