Combine first 4 ingredients in a large bowl; cover with a damp paper towel, and chill.
Cook bacon in a medium skillet over medium heat 5 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings.
Sauté shallot in 1 Tbsp. reserved hot drippings over medium heat 1 to 2 minutes or until lightly browned. Remove from heat, and stir in vinegar and mustard. Add oil in a slow, steady stream, whisking constantly until smooth. Add salt and pepper to taste. Transfer to a small bowl. Wipe skillet clean.
Cook mushrooms in skillet in remaining 1 Tbsp. reserved hot drippings over medium-high heat, stirring occasionally, 5 to 7 minutes or until tender. Sprinkle with a pinch of kosher salt.
Toss endive mixture with 1/4 cup vinaigrette, and divide among 6 salad plates. Top with eggs, mushrooms, bacon, and bread slices. Serve with remaining vinaigrette.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
I made 1/3 recipe but accidentally used 1 T. mustard instead 2/3 t. and loved the results. Although I used this as an entree salad, I think it would be a wonderful starter salad and like this better than many other spinach salads I've tried. This goes into my regular repertoire. Do try it.
I made 1/3 this recipe for two of us for a 'diet' dinner. It was actually very good. I used spring mix for the greens and added the chives to the dressing. The eggs were more than medium and I only let them sit 5 minutes. This would make a nice light luncheon entree.