The Baby Spinach Salad At Hotstix Pub

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This is a popular lunch dish at a local hole-in-the-wall! You sit on the wooden balcony, see the ocean through the dunes, smell the briny air, and just relax with a glass or two of chilled white wine ...

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Steps

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Beat the ingredients for the dressing together , adding some coarse black pepper.

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Beat until it sort of emulsifies.

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Heat the oil in a roomy skillet over a good heat , and add the bacon.

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Cut the baguette into slices , and then into chunks , and add to the pan with the garlic.

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Stir and let fry.

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Add more oil if necessary.

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You want crisp bacon and fried bread -- this might take about 15 minutes.

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While that is going on , put on the eggs to boil -- about 8 minutes.

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Cook the beans in a little water until they turn bright green and are still crunchy.

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Drain and let cold water run over them briefly.

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Set in a draught to cool along with the eggs.

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Rinse and dry the tomatoes.

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If they are large-ish , halve them: if small , keep whole.

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To serve: you need a large bowl.

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Put in the baby spinach.

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Add everything except the eggs , and with clean hands , lightly mix.

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Divide the salad between 4 plates.

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Peel and halve the eggs and put two halves on each salad heap.

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Drizzle over the dressing.

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Ingredients

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dijon mustard, apple cider vinegar, superfine sugar, extra virgin olive oil, olive oil, bacon, garlic cloves, baguette, eggs, green beans, blue cheese, baby spinach, grape tomatoes, salt, black pepper