- 35 Min
- Serves 4
Spirited Spring Mix Brunch Salad
- Main Course
- Spirited Spring Mix
(1) 4-oz. box Spirited Spring Mix
4 slices of bacon, cooked and chopped
3 radishes, thinly sliced
1 avocado, sliced
¼ cup fresh dill, roughly chopped
⅓ cup goat cheese, crumbled
1 tsp. coarse Dijon mustard
1 Tbsp. white balsamic vinegar
1 Tbsp. lemon juice
½ cup extra virgin olive oil
Freshly ground black pepper
To make jammy, soft-boiled eggs:
Bring a medium saucepan of water up to a boil over medium-high heat. Using a slotted spoon, gently lower the eggs into the boiling water. Cook over a gentle boil for 7 minutes. Transfer eggs to a bowl of ice water to cool. Once cooled, peel and halve the eggs lengthwise and set aside.
To make the Dijon vinaigrette:
In a medium bowl, whisk together the coarse Dijon mustard, white balsamic vinegar, and lemon juice. While whisking, stream in the extra virgin olive oil. Season to taste with kosher salt and freshly ground black pepper. Set aside.
In a large serving platter or bowl, arrange the Spirited Spring Mix. Dress with 2 Tbsp. of the Dijon vinaigrette and gently toss. Arrange the eggs, bacon, radishes, avocado, dill, and goat cheese on top. Garnish with another drizzle (to taste) of the Dijon vinaigrette and serve.