Servings: Approx. 2
4 Oz. Baby Spinach
4 Oz. Arugula
2 Large Eggs
1 1/2 Oz. QCOM Bacon Oil
1 Oz. QCOM Strawberry Balsamic Vinegar
8 Pcs. Cooked Bacon, Chopped
1/2 Cup Mushrooms chopped
2 Tbsp. Minced Garlic
3 Oz. Red Onion, shaved
Kosher salt and fresh ground black pepper to taste.
Remove the stems from the spinach and arugula. Wash, drain and pat dry. Place into a large mixing bowl and set aside.
Place the eggs into boiling water and cook for 11 minutes. Place in ice cold water to stop carry over cooking. When cool, remove and peel off the shell. Slice each egg into 8 pieces and set aside.
Warm the bacon olive oil and vinegar in a small saute pan, whisk while heating over medium high heat.
Add crumbled bacon, mushroom, garlic, red onion, salt, pepper and warmed dressing to the salad bowl.
Toss thoroughly. Garnish with sliced egg and serve immediately.
