Step 1

In a large salad bowl, toss together the greens, radishes, red onion, eggs and tomatoes.

Step 2

In a large skillet, cook the bacon over medium heat until crisp, about 7 minutes. Leaving the rendered bacon fat in the skillet, remove the bacon and cool. Crumble or chop the bacon into bite-size bits.

Step 3

Reheat the bacon fat in the skillet over medium-high heat. Stir in the vinegar, sugar, salt, and pepper. Swirl the pan over the heat for 1-2 minutes to concentrate the flavours.

Step 4

Pour the hot dressing over the greens and toss quickly to coat. Sprinkle the greens with the crumbled bacon and blue cheese, if using.