Emeril's spinach salad

Yield: 1 servings

Measure Ingredient
1 pounds Fresh bacon; chopped
2 tablespoons Pommerey Mustard
2 tablespoons Sherry vinegar
2 teaspoons Honey
Freshly ground black pepper
1 pounds Fresh baby spinach; cleaned and patted
; dry
1 cup Thinly sliced red onions
4 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.

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