Valeriana salad with crispy bacon, 6.5 'eggs and vinaigrette with Thessaloniki mustard

Ingredients for a great salad

• 1 bag of Valeriana salad "From the Vezyroglou Farm"
• 20 cherry tomatoes
• 2 spring onions
• 16 slices of bacon
• 4 slices of village bread
• 4 eggs
• Salt and pepper

For the sauce

• 1 small onion
• 1 tbsp. Thessaloniki mustard with honey
• 3 tbsp. red wine vinegar
• 12 tbsp. olive oil

• Wash the salad and dry it well. Wash the cherry tomatoes and cut them in half. Finely chop the onions. Put a pan on a medium heat without any fat. Add the bacon and let it cook well and become crispy. When cooked, remove and leave to cool. When we are done with the bacon, we put the slices of bread in the same pan, without cleaning it. Let the bread toast well on both sides in the liquids left by the bacon.
• At the same time, boil the eggs. Put them in boiling water, leave for 6.5 minutes and freeze in cold water.
• Prepare the salad dressing. Put all the ingredients together in the multi except the olive oil. Add the olive oil slowly until you have a nice firm sauce.
• We prepare the salad. Mix the valeriana leaves with the cherry tomatoes, the herbs, the onion and the sauce.
• Distribute the salad on the plates. Next to it we put the bread and on the bread the bacon and the eggs cut in half. Serve immediately.