Egg And Bacon Salad

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4 eggs

1 head escarole or frisee or other bitter leaves of choice

1 teaspoon garlic oil

7 ounces (3/4 cup) smoked lardoons, or about 14 slices smoked bacon, cut into chunks

1 teaspoon Dijon mustard

4 teaspoons cider vinegar

Dash Worcestershire sauce

Small bunch flat-leaf parsley, leaves chopped

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