Directions

1. Cook bacon in a dry frying pan over medium-high heat until crisp on both sides, 2-3 minutes. Drain on paper towels and set aside. Pour out 1/2 of the bacon fat. Once bacon has drained, chop or crumble it.
2. Set the eggs in a pot of water to boil. I like them soft-boiled for this salad, but if you prefer a firmer yolk, feel free to hard-boil them. See here for specific instructions. Once eggs have finished cooking, rinse and peel them under cool running water.
3. While the eggs boil, add the quartered baby new potatoes to the bacon fat in the pan and cook for 3-4 minutes on each side. Add sliced shallot to the pan and cook for another 1-2 minutes, until very fragrant. Taste a potato to make sure it's fully cooked. Once potatoes are cooked, remove from heat and set aside.
4. Whisk together the lemon juice and olive oil. Toss the greens with the dressing and divide between 2 plates.
5. Top each plate of dressed greens with half of the potato-shallot mixture, half of the bacon, an egg sliced in half, a sprinkle of feta and salt and pepper to taste (go easy on the salt--the feta is plenty salty).
6. Serve immediately.