Warm Salad of Sautéed Endives, Bacon, and Soft-Boiled Egg

Ingredients (serves 2):

3 endives

100g smoked bacon

2 eggs

1 tsp wholegrain mustard

1 tbsp cider or balsamic vinegar

2 tbsp olive oil

1 knob of butter

Salt, freshly ground black pepper

Preparation:

1. Prepare the soft-boiled eggs:

Bring a pot of water to a boil.

Carefully lower the eggs and cook for 5 minutes 30 seconds to 6 minutes until the yolk is runny.

Remove them and immediately place them in a bowl of ice water.

Carefully peel them and set aside.

2. Prepare the endives:

Remove the outer leaves if necessary, trim the base, and slice the endives into strips.

In a skillet, melt a knob of butter with a little oil, then add the endives.

Sauté them over medium heat for 6 to 8 minutes, until slightly wilted and golden brown.

Salt lightly (be careful with salty bacon) and pepper generously.

3. Cook the bacon:

In another skillet, fry the bacon until crispy.

Drain them on paper towels.

4. Prepare the vinaigrette:

In a small bowl, combine the mustard, vinegar, and olive oil.

Add pepper, taste, and adjust the seasoning if necessary.

5. Assemble the salad:

Toss the warm endives with the vinaigrette in a salad bowl or directly on the plates.

Add the bacon.

Gently place a soft-boiled egg in the center of each plate.

Sprinkle freshly ground pepper on top.

Tip:

You can add a few garlic croutons or toasted crushed walnuts for even more texture.