Servings: 4 to 6

½ cup olive oil ½ cup olive oil
2 large shallot, minced or thinly sliced 2 large shallot, minced or thinly sliced
½ - ⅔ cup white wine vinegar (Chardonnay works best) ½ to ⅔ cup white wine vinegar (Chardonnay works best)
2 tablespoons mild Dijon mustard 2 tablespoons mild Dijon mustard
2 tablespoon vegan bacon bits for salad dressing 2 tablespoon vegan bacon bits for salad dressing
1 tablespoon vegan bacon bits for garnish just before serving 1 tablespoon vegan bacon bits for garnish just before serving
salt and pepper to taste salt and pepper to taste
4 eggs hard boiled halved then quartered (optional) for garnish just before serving 4 eggs hard boiled halved then quartered (optional) for garnish just before serving
8 - 10 fresh white cap mushrooms thinly sliced for garnish just before serving 8 to 10 fresh white cap mushrooms thinly sliced for garnish just before serving

Sauté the shallots in the olive until translucent.
Carefully stir in Dijon Mustard until incorporated.
Add white wine vinegar.
Incorporate vegan bacon bits into salad dressing.
Add pepper as desired.
Toss salad and dressing to lightly coat (or as
much as you desire).
Garnish with a sprinkling of bacon bits, top with mushrooms then the ⅛ hard boiled eggs pieces.