Bacon Salad

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The ingredients:

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1 lb slab bacon $2 @ WalMart

½ onion $0.25 @ Wal Mart

3 T balsamic vinegar (on hand)

1 T white vinegar (on hand)

2 t Dijon mustard (on hand)

2 t honey (on hand)

1 t black pepper (on hand)

4 large eggs, room temp $0.66

Fancy salad greens- ½ of a $3 box- $1.50

Parmesan cheese *optional, when budget allows.*

Total: $4.41 ($5 with parmesan)

Slice the bacon into ½ inch wide strips.

Slice the onion into thin half-moons.

Separate the half-moons.

You should have a nice mound of onion slivers.

Spread bacon evenly in medium skillet and heat over low heat.

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When bacon starts sizzling, stir it well

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Cover for 15 minutes or until desired crispiness. Don’t be tempted to raise heat; the low heat will help render the fat.

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1 lb slab bacon $2 @ WalMart

½ onion $0.25 @ Wal Mart

3 T balsamic vinegar (on hand)

1 T white vinegar (on hand)

2 t Dijon mustard (on hand)

2 t honey (on hand)

1 t black pepper (on hand)

4 large eggs, room temp $0.66

Fancy salad greens- ½ of a $3 box- $1.50

Parmesan cheese *optional, when budget allows.*

Total: $4.41 ($5 with parmesan)

Slice the bacon into ½ inch wide strips.

Slice the onion into thin half-moons.

Separate the half-moons.

You should have a nice mound of onion slivers.

Spread bacon evenly in medium skillet and heat over low heat.

When bacon starts sizzling, stir it well

Cover for 15 minutes or until desired crispiness. Don’t be tempted to raise heat; the low heat will help render the fat.

Use slotted spoon to transfer bacon to paper towels to drain.

Now raise the heat to medium and add the onion. Cook 4 minutes in drippings until fragrant, soft, and caramel-colored. Remove from skillet, but leave the skillet on medium heat.

Measure out the dressing ingredients-

3 Tablespoons balsamic vinegar

2 teaspoons each Dijon and honey

1 teaspoon black pepper

Leave the bacon fat in there, this is where the flavor comes from.

Stir in 3 T balsamic vinegar, mustard, honey, pepper right into the pan.

Whisk until dressing is thick, opaque and emulsified. Set aside on stove to keep warm.

Bring saucepan filled halfway with water to boil over high heat. Add vinegar.

Crack each of the eggs into teacups.

Slip eggs from cups into the pan. Cover and poach 3 minutes.

Meanwhile, divide lettuce between 4 plates.

Top with bacon…

..and the onions.

Rewhisk dressing then drizzle over salads.

Using slotted spoon, transfer one egg to each plate.

Grate some fresh parmesan over the salads.

Serve immediately.

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