4 carrots, diced
4 parsnips, diced
1 small red onion, thinly sliced
1 clove garlic, finely chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
6 slices bacon, diced
2 tablespoons rice vinegar
1 5-ounce package baby arugula or mixed greens (about 8 cups)
1/2 cup fresh parsley leaves
1/4 cup grated parmesan cheese, plus more for topping
4 large eggs
Preheat the oven to 450 degrees F. Toss the carrots, parsnips, red onion, garlic and 2 tablespoons olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes.
Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
Whisk the remaining 2 tablespoons olive oil and the vinegar in a large bowl. Add the roasted vegetables, bacon, arugula, parsley and parmesan. Season with salt and pepper and toss.
Heat the reserved bacon drippings in the skillet over medium-high heat. Crack in the eggs and fry until just set, about 4 minutes. Serve over the salad and top with more parmesan.
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