Jackie Kennedy's Brunch Salad

Step 1 -In a large cast-iron skillet over medium-high heat, add the bacon slices and cook, flipping them once, until browned and crispy, about 6-8 minutes.

Step 2 -Drain the excess fat from the skillet and transfer the bacon to a paper-towel-lined plate to drain.

Step 3 -In a large saucepan, add the potatoes, enough of the cold water to cover them by 1 inch, and a generous amount of the salt.

Step 4 -Bring the water to a boil and then reduce the heat to medium-low.

Step 5 -Simmer the potatoes until they are just tender, about 7-10 minutes.

Step 6 -Drain the potatoes well.

Step 7 -In a large bowl, add the arugula.

Step 8 -Top the arugula with the bacon, the potatoes, the eggs, the avocado, and the parmesan.

Step 9 -In a medium bowl, add the olive oil, the vinegar, the mustard, and the shallots and whisk to combine.

Step 10 -Season the vinaigrette with the salt and the black pepper.

Step 11 -Drizzle the salad with the vinaigrette and toss to combine.

Step 12 -Serve.