Serves 2; can be multiplied.
2 slices of rustic or sourdough bread
1 tsp olive oil
4-6 slices of center-cut bacon
A large handful of mixed salad greens
1 hard-boiled egg, sliced
For the vinaigrette:
1 Tbsp Dijon mustard
1-1/2 tsp agave nectar
3 Tbsp balsamic vinegar
3 Tbsp extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp black pepper
Heat an electric panini press to high/sear, or heat a ridged grill pan on the stove top.
Paint one side of each slice of bread with olive oil, and set oiled side down on a plate. Top the dry side of the bread with 2-3 slices of bacon, in a single layer. Place the bread into the panini press, and close the press. Cook for 2-3 minutes, until the bacon is cooked but not overly crisp.
Place the vinaigrette ingredients in a small jar with a tight-fitting lid, and shake the jar until the dressing is emulsified (unified).
In a small bowl, toss the salad greens with just enough vinaigrette to moisten them. (You can save extra vinaigrette in the jar in the refrigerator.)
Set half of the greens on each slice of bread. Arrange slices of egg on top, and season lightly with salt and pepper. Serve immediately.