Name: Spinach Salad with Warm Bacon Vinaigrette (Elevated)
Prep time: 8 min
Cook time: 12 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 6 oz Baby Spinach-organic; 1/4 cup Shallots-thinly sliced; 1/2 cup Wild Mushrooms-sliced (e.g., chanterelles, oyster); 4 Large Eggs; 8 oz Smoked Pork Belly-cut into 1/4-inch lardons; 2 tbsp Sherry Vinegar; 1 tbsp Dijon Mustard-stone ground; 1 tsp Honey; 1/4 cup Extra Virgin Olive Oil-high quality; Pinch Fleur de Sel; 1/4 tsp White Pepper-freshly ground

Recipe tier

Salad
6 oz 170 g Baby Spinach-organic
1/4 cup 60 mL Shallots-thinly sliced
1/2 cup 50 g Wild Mushrooms-sliced (e.g., chanterelles, oyster)
4 180 g Large Eggs
Bacon Lardons
8 oz 227 g Smoked Pork Belly-cut into 1/4-inch lardons
Sherry Vinaigrette
2 tbsp 30 mL Sherry Vinegar
1 tbsp 15 mL Dijon Mustard-stone ground
1 tsp 5 mL Honey
1/4 cup 60 mL Extra Virgin Olive Oil-high quality
Pinch 0.5 g Fleur de Sel
1/4 tsp 1.25 mL White Pepper-freshly ground

Equipment

Skillet
Large Bowl
Whisk
Saucepan
Slotted Spoon
Ramekins

Instructions

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Prepare the poached eggs: Bring a pot of water to a simmer. Add a splash of vinegar. Crack eggs into individual ramekins. Gently swirl the water and carefully slip eggs into the simmering water. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and set aside.
Render the bacon lardons in a skillet over medium heat until crispy and golden brown. Remove lardons and drain on paper towels, reserving 1 tablespoon of rendered fat in the skillet.
Sauté the wild mushrooms in the reserved bacon fat until tender and lightly browned. Season with Fleur de Sel and White Pepper.
In a small bowl, whisk together Sherry Vinegar, Dijon Mustard, and Honey. Slowly drizzle in Extra Virgin Olive Oil while whisking constantly. Season with Fleur de Sel and White Pepper.
In a large bowl, combine spinach and shallots. Pour sherry vinaigrette over the salad and toss gently to coat.
Divide the salad among plates. Top each salad with sautéed mushrooms, crispy bacon lardons, and a poached egg. Serve immediately.

Nutrition per serving

Calories 480