Breakfast Salad & Coffee Vinaigrette

Breakfast Salad & Coffee Vinaigrette

David Venable

Prep Time: 15 minutes

Serves: 2

Espresso Vinaigrette Ingredients:

  • 3 Tbsp balsamic vinegar
  • 2 Tbsp maple syrup
  • 1 tsp instant espresso
  • 1/2 Tbsp Dijon mustard
  • 1/2 cup olive oil
  • Salt and pepper to taste

Preparation:

In a small bowl, whisk together the balsamic vinegar, maple syrup, and instant espresso until dissolved. Add in the Dijon mustard until fully incorporated. Gradually stream in the olive oil, whisking constantly until the dressing is emulsified. Set aside or refrigerate until ready to use.

Meanwhile, divide the greens between two shallow serving bowls. Then divide the rest of the ingredients between the two salad greens. Drizzle about 2–2-1/2 tablespoons of the vinaigrette over each salad and serve.

Cook's Notes

This dressing can be made ahead and stored in the refrigerator for 5–7 days.

Print Recipe

Salad Ingredients:

  • 2 large handfuls of mixed greens of choice (arugula or baby spinach suggested)
  • 4 strips of bacon, cooked and chopped
  • 1/2 cup diced grape tomatoes
  • 1 avocado, sliced
  • 2 soft-boiled or poached eggs
  • 1/2 granny smith apple, sliced
  • 2 Tbsp fried onions