Root Vegetable Salad with Fried Eggs

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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