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Salade aux lardons
- 6 tbsp olive oil
- 1 tsp Dijon mustard
- 2 x 120g prepared mixed baby green salad leaves (or make your own mix of curly endive, chicory and spinach)
- 6 large free-range eggs , at room temperature
- 130g pkt lardons or diced pancetta
- 2 tbsp red wine vinegar
- pain de campagne (country bread), to serve
Directions:View on BBC Good Food
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