Salad with Warm Bacon Dressing

Salad with Warm Bacon Dressing

1 head Lettuce
2 large eggs, hard boiled
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1/2 bunch Red Dog Farm Green Onions, thinly sliced

Wash the lettuce and cut into bite-sized pieces. Place into a large mixing bowl and set aside. Fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.  Add the sliced green onions to the lettuce and toss. Add the dressing and bacon and toss to combine. Divide the lettuce between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.