Stovetop, Frying pan, Pot (small)
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!
Average estimated amount for one serving
On average, one serving of the recipe "French Country Salad" contains 566 Energy, 42 g of Fat, 23 g of Carbohydrates, 24 g of Protein, 3 g of Fiber.