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.
8 oz227 gSmoked Pork Belly-cut into 1/4-inch lardons
2 tbsp30 mLSherry Vinegar
1 tbsp15 mLDijon Mustard-stone ground
1 tsp5 mLHoney
1/4 cup60 mLExtra Virgin Olive Oil-high quality
Pinch0.5 gFleur de Sel
1/4 tsp1.25 mLWhite Pepper-freshly ground
Equipment
Skillet
Large Bowl
Whisk
Saucepan
Slotted Spoon
Ramekins
Instructions
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.
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