Sorrel Salad with Bacon, Egg and Croutons
Cook the eggs in boiling salted water for about 10 minutes, until hard-boiled. Shock in ice water, peel and cut into quarters.
Rinse the sorrel, shake dry, remove the stems and cut the leaves into strips. Rinse the tomatoes, core and cut into wedges. Arrange on serving plates with the sorrel and eggs.
Cut the bacon slices into thirds and fry until golden brown and crispy on both sides. Drain on paper towels.
Remove the crusts from the bread and dice. Sauteé in hot butter until golden brown, around 1-2 minutes. Drain on paper towels.
For the dressing: Whisk the vinegar, 1-2 tablespoons water, mustard, honey and oil together and season with salt and pepper. Drizzle over the salad and serve garnished with the croutons and bacon.