6/23/2012 - Breakfast Salad with Dijon Vinaigrette

Breakfast Salad with Dijon Vinaigrette
Uses from this basket: Potatoes, Lettuce

• 2 pounds potatoes, cut into 1/2 inch thick fries
• 3 Tbsp olive oil
• 1 Tbsp sugar
• 1/2 tsp onion powder
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• dash cayenne pepper
• 2/3 cup olive oil
• 1/3 cup red wine vinegar
• 2 Tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Tbsp sugar
• Romaine or leaf lettuce, washed and chopped
• eggs (1 per person)
• bacon (2 strips per person)
• grated mozzarella cheese

Preheat oven to 425 degrees. Lightly grease a baking sheet.  In a large bowl or Ziploc bag, toss potatoes, 3 Tbsp oil, 1 Tbsp sugar, onion powder, kosher salt, 1/2 tsp pepper, and cayenne pepper. Arrange potatoes on baking sheet so they do not overlap.  Bake for 30-40 minutes, turning halfway through.

Mix 2/3 cup olive oil, vinegar, mustard, 1/2 tsp salt, 1/4 tsp pepper, and 1 Tbsp sugar until well blended.  Refrigerate until ready to serve.

Cook bacon until crisp, then crumble.

Fry eggs in bacon grease, adding salt and pepper to taste.

Fill individual salad bowls with lettuce.  Top with potatoes wedges, 1 fried egg, crumbled bacon, and mozzarella cheese.  Serve with dijon vinaigrette.