Bring 12 cups water to a boil in a large Dutch oven. Add eggs; boil 5 (soft cooked) to 7 (hard cooked) minutes or to desired degree of doneness. Remove from heat, and let eggs stand in hot water 1 minute; drain. Peel under cold running water. Cut eggs in half.

Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels.

Gently toss together bacon, arugula, next 4 ingredients, and desired amount of Parmesan Vinaigrette. Divide mixture among 8 salad bowls. Top each with 2 egg halves. Sprinkle with salt and pepper to taste. Serve with remaining Parmesan Vinaigrette.

PARMESAN VINAIGRETTE

1 1/4 cups freshly grated Parmesan cheese

1/2 cup red wine vinegar

4 anchovy fillets

1 teaspoon lemon zest $

1 tablespoon fresh lemon juice $

1 garlic clove, pressed $

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/2 cup olive oil

Preparation:

Process Parmesan cheese, vinegar, anchovy fillets, lemon zest, lemon juice, garlic, Dijon mustard, Worcestershire sauce, kosher salt, and freshly ground pepper in a blender or food processor until smooth. With blender running, add olive oil in a slow, steady stream, processing until smooth.