4 slices Bacon, diced

2 large Eggs

6 cups chopped Romaine Lettuce

1 Apple, diced

1 Pear, diced

1/2 cup Pecan Halves

1/3 cup dried Cranberries

1/3 cup crumbled Goats Cheese

Poppy Seed Dressing

1/3 cup Mayonnaise

1/4 cup Milk

2 tablespoons Sugar

1 tablespoon Apple Cider Vinegar

1 tablespoon Poppy Seeds

  1. Poppy Seed Dressing: Whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; set aside.
  2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  3. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
  4. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese.
  5. Serve immediately with poppy dressing.

Preparation Time: 10 minutes

Cook Time: 20 minutes

Serves: 4

Tried and Tested: