Steakhouse Bacon Pork Belly Chop House Salad

Instructions

1. 01In an immersive Circulator set temp to 65.5° C.
2. 02Allow to come to temp 1 hour prior.
3. 03Places eggs in a resealable plastic bag with three ladles of heated water.
4. 04Return to the immersion circulator and let cook for 1 hour.
5. 05Remove eggs and let stand at room temperature for 10 minutes.
6. 06In a small sauté pan, add oil over medium heat.
7. 07Add bacon to pan.
8. 08Slowly render (this process may take up to 20 to 30 minutes).
9. 09When finished, reserve bacon fat for later use, Blot excess fat from bacon and allow to cool to room temperature.
10. 10Slice the Steakhouse bacon into bite size chunks
11. 11In a large mixing bowl, combine lettuce, tomatoes, pickled red onion, diced cheese and bacon.
12. 12Mix together and evenly divide onto 4 chilled plates
13. 13Place a small portion into the center of the plates, place egg in the middle sprinkle with black pepper, salt.
14. 14Arrange the Steakhouse bacon evenly around the egdes of the pates.
15. 15Using a squirt bottle, top salad with balsamic glaze and repeat with finished dressing.
16. 16Blue Cheese Dressing:
17. 17To assemble dressing combine all ingredients in a food processor until all ingredients are well combined.