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Baby Arugula Salad with Bacon, Boursin, Poached Eggs, and Cider Vinaigrette


By The Apartment Kitchen (Visit website)




To me, a good salad is all about the greens. When we scored some amazing baby arugula at the farmer’s market this week, there was no doubt we were going to do a simple, classic salad that amplified the arugula’s natural, peppery flavor. The same salad would be delicious with other components, but I love the warmth of the egg and the way the yolk oozes into the dressing making it extra rich and delicious.






Baby Arugula Salad with Bacon, Boursin, Poached Eggs, and Cider Vinaigrette




Served 2.

Leftover Potential: All elements of this salad would keep. Use the boursin for other salads, sandwiches, etc. Same with the vinaigrette, and so on.




4 cups baby arugula

4 slices bacon, cooked, diced

1/4 cup herbed Boursin cheese, crumbled

4 eggs, poached




1/4 cup olive oil

3 Tbsp cider vinegar

2 Tbsp shallots, minced

2 tsp Dijon mustard

salt and ground pepper, to taste




cayenne pepper, to taste




1. Toss the arugula, bacon, and boursin to combine.

2. Re-warm the poached eggs in barely simmering water, if needed.

3. In a small bowl, whisk the olive oil, vinegar, shallots, and mustard together to combine. Season with salt and pepper.

4. Pour the dressing over the arugula mixture, and toss to coat. Top the salad with poached eggs. Finish with a pinch of cayenne.









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