Little Gem Salad with 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:
1 clove of 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.