Description

1. To make the dressing, whisk olive oil, balsamic vinegar, Dijon mustard, and salt and pepper to taste. Set aside.
2. Pan fry the lardons or bacon until they are golden brown and crispy. Set aside.
3. Boil the potatoes in a pot of salted water until tender, about 15-20 minutes. Set aside to let them cool.
4. Place eggs in a pot of cold water. Bring to a boil over medium heat, then reduce heat and simmer 12 minutes. Turn off heat and let cool. Remove the shells, then quarter the boiled eggs.
5. To make the salad, combine baby spinach, cherry tomatoes, and potatoes in a salad bowl and toss to mix well. Split between 2 plates. Sprinkle half of the lardons (or bacon) on each salad. Add croutons. Arrange egg quarters on top of the salad. Drizzle dressing over the salad and serve immediately.