Stovetop, Frying pan, Pot (small), Knife
Carefully add the eggs to a pot of gently boiling water. Cook for 6 min.
Brown the pancetta in a dry pan until crispy.
In a small bowl, whisk together the mustard, vinegar salt, pepper & a drizzle of olive oil.
Cut the bread into cubes. Remove the pancetta from the pan, leaving the pan over medium heat. Add the bread cubes & a drizzle of oil to the pan. Cook, stirring for 3-5 min. When the croutons are crispy, remove from heat.
Plunge the cooked eggs into a bowl of icy cold water. When cooled, gently peel them.
Arrange the salad greens in a serving bowl. Top with torn crispy pancetta & crumbled goat cheese. Add the soft-boiled egg, sliced in half. Garnish with croutons. Drizzle with vinaigrette. Season with salt & pepper. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "French Country Salad" contains 539 Energy, 40 g of Fat, 23 g of Carbohydrates, 22 g of Protein, 3 g of Fiber.