Bistro Salad

3  tablespoons		finely chopped walnuts
4		large eggs
1		Cooking spray
2		bacon slices (uncooked)
8  cups		gourmet salad greens
1  ounce		crumbled blue cheese
1		Bartlett pear, cored and thinly sliced
1  tablespoon		white wine vinegar
1  tablespoon		extravirgin olive oil
1/2  teaspoon		dried tarragon
1/2  teaspoon		Dijon mustard
4  slices		(1-inch-thick) slices French bread baguette, toasted

Tip: For nutritional information on all the ingredients in Bistro Salad just click on each ingredient name. Then adjust the serving size for any Bistro Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

lace nuts in a small skillet; cook over medium-high heat 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; set aside.
Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Cover with plastic wrap, and microwave at high for 40 seconds or until set; let stand 1 minute. Remove eggs from cups; drain on paper towels.
Cook bacon in a skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 1 teaspoon drippings. Crumble bacon. Combine walnuts, bacon, greens, blue cheese, and pear in a large bowl.
Combine 1 teaspoon reserved drippings, vinegar, oil, tarragon, and mustard in small bowl; stir with a whisk. Drizzle over greens mixture; toss gently. Arrange 2 cups salad mixture on each of 4 serving plates; top each serving with 1 egg and 1 toast slice.