Little Gem Salad with Fresh Balsamic Dressing

-Boil a small pot of water, enough to boil 3-4 eggs.

-Add the eggs in when boiling and set timer for 7 minutes.

-When eggs are done add some cold water and then lightly crack them on the edge of the pan.

-Soak in cold water for about 5 minutes, then peel.

-When ready to serve, cut in half carefully as yolk is still semi soft. Sprinkle with sea salt and freshly ground pepper.

-Preheat your oven to 375 degrees.

-Put 6-8 pieces of thick cut bacon on a baking tray and bake in the oven for about 12 minutes until golden.

-Cut into bite size pieces then set aside.

-Cut the ends off 2 heads Little Gem lettuce.

-Separate leaves into bite size pieces and wash well.

 

In a small jar with a tight fitting lid, mix together the following:

2 cloves of fresh garlic (put through a press)

¼ cup extra virgin olive oil

1/8 cup Balsamic vinegar

1 scant tsp Dijon mustard

A pinch of sea salt and freshly ground black pepper to taste.

-Mix well.

 

-Chop up some green onions.

-Arrange the lettuce leaves on some salad plates.

-Top with some green onions, the bacon pieces and the eggs.

-Sprinkle with a few tsp of dressing and the cheese of your choice, Gruyere or sharp cheddar would be nice.