Bistro Bacon & Egg Salad

From Food Network's "Making it Easy"- No mayo. This is a vinaigrette with bacon and salad with sliced hard boiled eggs on top of a bed of muslun greens.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  slices bacon, cut crosswise into strips
• 2 1⁄2 tablespoons cider vinegar
• 2  teaspoons Dijon mustard
•  kosher salt
•  fresh ground black pepper
• 2  tablespoons extra virgin olive oil
• 8  large eggs, hard boiled
• 8  cups mesclun, 7 oz

Directions

1. Cook bacon in skillet over medium heat, stirring a bit, until crisp.
2. Use slotted spoon to remove and drain on paper towels.
3. Leave bacon drippings in pan.
4. Stir 1 1/2 teaspoons of the cider vinegar into the pan, scrapping any brown bits clinging to the pan.
5. Pour this into a large bowl and whisk in the mustard, salt, pepper and olive oil.
6. Toss greens with the vinaigrette and bacon pieces.
7. Divide among 4 plates or shallow bowls.
8. Place 2 eggs, sliced, on top of each salad and enjoy.