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Ingredients

• 6 ounces thick-cut smoked bacon, cut into small cubes
• 3/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar, balsamic vinegar or sherry vinegar
• 2 teaspoons Dijon mustard
• 4 cloves garlic, crushed
• Salt and pepper
• 1 tablespoon distilled white vinegar
• 4 large eggs
• 12 ounces mixed lettuce, preferable frise and chicory, torn into bite-size pieces
• 1 1/2 cups store-bought croutons
• 3 ounces blue cheese, preferably roquefort or aged gorgonzola, crumbled
• 1 baguette, warmed

Description

Rachael Ray Magazine