Ingredients:

  • 8 cups Fresh Leaf Lettuce, torn into bite-sized pieces
  • 4 stalks Green Onions, thinly sliced
  • 2 Hard boiled Eggs, sliced
  • 0.5 tsp Sea salt
  • 0.25 tsp Freshly cracked black pepper
  • 6 slices Thick cut Smoked Bacon, diced
  • 0.33 cup Apple Cider Vinegar
  • 2 tbsp Granulated White Sugar
  • 1 tsp Dijon Mustard
  • 0.25 cup Water

Instructions:

  1. Place the diced bacon in a cold heavy-bottomed skillet over medium heat. Slowly render the fat until the bacon pieces are crispy and dark amber. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, leaving the fat in the pan.
  2. Whisk the sugar and Dijon mustard into the hot bacon grease. Carefully pour in the apple cider vinegar and water. Bring the mixture to a rolling boil for 2 minutes, whisking constantly until the sugar is fully dissolved and the dressing reaches a syrupy consistency.
  3. Place the torn lettuce and sliced green onions in a large heat-proof mixing bowl. While the dressing is still bubbling, pour it directly over the greens.
  4. Use tongs to toss the greens rapidly for 30–45 seconds until the lettuce shrinks slightly in volume and takes on a glossy appearance.
  5. Immediately garnish with the sliced hard-boiled eggs, reserved crispy bacon bits, sea salt, and cracked black pepper. Serve immediately while warm.