Bacon Spinach Salad w Poached Egg + Warm Bacon Vinaigrette

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I was just feeling like today was a bacon-kind-of-a-day.  No reason in particular, not that you ever need a reason to eat bacon.

I have also been really into warm homemade dressings lately.  This was the perfect opportunity to make a warm vinaigrette out of, you guessed it… BACON.  

Reserving the leftover bacon grease serves as the base for a wonderfully sweet yet acidic dressing.  Pouring the warm dressing over the spinach makes it wilt slightly while still maintaining the volume that we want in a salad. And of course, when has adding poached egg on the top NOT made something 10 times better?

What will you need?

3 slices of thick-cut bacon

1 egg, poached

2 cups spinach

For the dressing:

1 small shallot, sliced

2 tbsp reserved bacon grease

2 tbsp champagne vinegar

1 tbsp olive oil

1 tsp raw honey

Salt, pepper

How do you make it?

Chop your bacon into nice bite-size pieces.

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In a saucepan, bring water to a simmer and start poaching your egg.

In a small skillet, cook your bacon until golden and crispy.  Remove from heat and place on a paper towel to drain.

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Reserve about 2 tbsp of the bacon grease in the pan.  Add 2 tbsp champagne vinegar (or another cider vinegar), 1 tbsp olive oil and 1 small chopped shallot. Sautee until the shallot is caramelized.  Add honey, turn off the heat and allow to cool to a slightly warm temperature.

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In a medium bowl, pour your warm vinaigrette over the spinach leaves.  Toss to coat and then plate.  Look at how shiny!!

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Add your bacon on top of the spinach and then gently nestle your perfectly poached egg on top.

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Comments

  1. wowwww. yum!

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