Floating Olive Branch
Lyonnaise Salad


4 slices bacon, chopped 

2 tablespoons Arbequina Extra Virgin Olive Oil 

1 shallot, peeled and diced 

2 tablespoons Vinoso Wine Vinegar 

1 tablespoon Dijon mustard 

4 cups dandelion greens or frisée lettuce

2 eggs, poached 

Pinch of Fleur de Sel 

Pinch of cracked black pepper 



Heat a large skillet over medium heat. Once the skillet is hot, add bacon, and cook until crisp, occasionally stirring, about 3 minutes. Using a slotted spoon, remove the bacon from the skillet and set it aside on a paper towel-lined plate. Return the skillet to medium heat, add the olive oil and shallots, and sauté until tender, about 3 minutes. Once the shallots are tender, reduce heat to low, and add the wine vinegar and mustard whisk to combine the dressing, and continue to simmer until slightly thickened. Remove from the heat.

Divide greens between plates and top with bacon, poached eggs, and warm dressing. Lightly season each dish with a pinch of salt and pepper before serving.