Dandelion salad with bacon, egg and walnut oil vinaigrette

Preparation

• Brown the lardons in a fat-free saucepan over medium heat for a few minutes.
• Cut slices of stale bread. Then cut into cubes.
• Peel the garlic and rub the croutons. 
• In a frying pan, brown the croutons for about 5 minutes.  
• Heat a pan of water. Bring to the boil, then carefully add the eggs..
• Allow 6 minutes from boiling for soft-boiled eggs or 9 minutes for hard-boiled eggs.
• 
  Remove with a skimmer and refresh under cold water.
• Prepare the seasoning with walnut oil, mustard, vinegar, salt and pepper.
• Wash and dry the dandelions.
• Place the dandelions in a bowl and add the bacon and croutons. Mix well.
• Just before serving, add the walnuts and eggs (soft-boiled or hard-boiled).
• Enjoy your meal!