Ingredients
- Pickled Red Onion:
- 4 ea. cloves of garlic
- 1 ea. bay leaf
- 1 ea. large red onion, peeled and sliced into thin rings
- 3/4 c. apple cider vinegar
- 3 T. sugar
- 1/4 t. red pepper flakes
- Pinch salt
- Avocado Vinaigrette:
- 1 ea. medium Avocado From Mexico
- 1 ea. large clove garlic, peeled
- 2 T. olive oil
- 2 T. white wine or champagne
- 1/4 t. dijon mustard
- Pinch kosher salt
- Pinch freshly ground black pepper
- Salad:
- 2-3 ea. slices of bacon, cooked and chopped into large pieces
- 1 ea. egg
- 2 c. arugula
- 1/4 c. croutons
- 2 T. goat cheese
- 1 T. vegetable oil
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Instructions
- Prepare the pickled red onions. Heat the spices, vinegar, sugar and salt in a pot until boiling, then add the onion. Turn off heat and let onions cool down. Once cool, put onions in glass, ceramic, or plastic container with lid and place in fridge until ready to use. The pickled onions will keep for 3-4 weeks in the fridge.
- Next, make the vinaigrette. Put all ingredients in a blender and purée. Taste for salt, then put in a covered container and store in the fridge until ready to use.
- Make the salad: Put the arugula in a medium mixing bowl. Add the bacon, croutons, pickled onions and goat cheese. Toss to mix. Add vinaigrette and toss to coat all ingredients. Place in a serving bowl.
- Heat up a small skillet with vegetable oil. When hot, crack egg into the skillet, seasoning with salt and pepper. Cook until the whites are set and crispy, then place on top of salad and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
