1 pound apple-smoked bacon, thinly sliced
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon chopped rosemary
1/2 teaspoon chopped tarragon
1-1/2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon horseradish
1 cup olive oil
2 tablespoons mayonnaise
24 ounces mixed greens
4 to 6 hard-boiled eggs, sliced in to quarters
3 Creole or other tomatoes, sliced
In a medium sautée pan over medium heat, cook bacon until almost crispy.
Reserve 1/4 cup of the bacon drippings. Drain bacon on paper towels.
Combine the Dijon mustard, garlic, rosemary, tarragon, Worcestershire sauce, soy sauce, horseradish, and olive oil.
Fold in mayonnaise.
In a medium mixing bowl, toss the mixed greens with the dressing.
Divide the greens equally between individual serving plates and alternate tomato slices and egg quarters around the plate.
Sprinkle with the reserved bacon.
Drizzle a little of the warm bacon fat over top.
Serves 4 to 6