Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Fresh bacon; chopped |
2 tablespoons | Pommerey Mustard |
2 tablespoons | Sherry vinegar |
2 teaspoons | Honey |
\N \N | Salt |
\N \N | Freshly ground black pepper |
1 pounds | Fresh baby spinach; cleaned and patted |
\N \N | ; dry |
1 cup | Thinly sliced red onions |
4 \N | Poached eggs; warm |
In a saut pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon with a slotted spoon and reserve the oil. Set the bacon aside. Combine the reserved bacon fat, mustard, vinegar, and honey. Blend until smooth. Season with salt and pepper. In a large mixing bowl, toss the spinach and red onions with the vinaigrette. Season with salt and pepper. Mound the greens in the center of each plate. Season with salt and pepper. Garnish each salad with the eggs and crispy bacon.
Yield: 4 to 6 servings
Converted by MC_Buster.
Per serving: 345 Calories (kcal); 20g Total Fat; (52% calories from fat); 25g Protein; 16g Carbohydrate; 846mg Cholesterol; 561mg Sodium Food Exchanges: 0 Grain(Starch); 3½ Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC61 Converted by MM_Buster v2.0n.