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Bacon, Egg, and Swiss Salad
with Warm Bacon Vinaigrette

Serves 4
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  • 8 slices bacon
  • 1 Garlic clove, minced
  • 1 shallot, chopped
  • 1 tsp. Dijon mustard
  • kosher salt
  • 1/4 c. red wine vinegar
  • 1/2 c. extra-virgin olive oil
  • 3 romaine hearts, chopped
  • 4 hard boiled eggs, quartered
  • 6 slices Swiss cheese, cut into strips
  • 1/4 c. Chopped chives
  • Black pepper
1. Preheat oven to 350 degrees F. Line sheet pan with parchment paper and 7 slices bacon (don't overlap).

2. Bake until crispy, about 20 to 25 minutes, then chop into bite-size pieces and set aside.

3. Meanwhile, in a large skillet over medium heat, cook remaining slice bacon until crisp, about 5 minutes.

6. Add garlic and shallot and cook until softened, 2 to 3 minutes.

7. Remove from heat; add mustard, 1/2 teaspoon salt, and red wine vinegar and whisk in olive oil. Set aside.

8. On a large platter, layer romaine, eggs, bacon, and cheese. On low heat, warm dressing; drizzle over salad.

9. Garnish with chives and season with black pepper. Serve immediately.

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