INGREDIENTS
4
strips Bacon, thick-cut cooked and crumbled
1
head Belgian endive
6 cups
Peeled and julienne-cut kohlrabi
1 tbsp
Shallot
2 tsp
Tarragon, fresh
4
Eggs, large
1 1/2 tsp
Dijon mustard
1/2 tsp
Salt
2 tbsp
Cider vinegar
1/4 cup
Olive oil, extra-virgin