Lyonnaise salad

Ingredients
Bacon 4 strips
Potato red 2 ea blanched (cooked until fork tender and cooled)
Bibb lettuce 1 head washed and picked
Onion ¼
Dijon teaspoon
Red wine vinegar 1/4 cup
Egg 2 ea (poached. Soft boiled or hard boiled)

Method
Cut bacon small pieces and put in pan over medium heat. once bacon starts to heat up cut or smash the potato into small pieces (I like to cut it into 1/4s and then tear it into smaller chunks with my hands. The rough edges will Crisp up nicely and add great texture). Add
potato to pan and cook with bacon stirring until both are crispy. Remove from pan and add to a mixing bowl. Make sure to keep the rendered bacon fat in the pan. Dice onion very small and add to pan cooking slowly in rendered bacon fat until translucent. Add mustard and vinegar and stir well until incorporated. Poor inti mixing bowl and add lettuce. Toss until salad is well dressed. Plate salad and top with egg. Serves two