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Emeril's Spinach Salad Recipe

by Global Cookbook

Ingredients

1 lb fresh bacon minced 2 Tbsp. Pommerey mustard 2 Tbsp. sherry vinegar 2 tsp honey Salt to taste Freshly-grnd black pepper to taste

1 lb fresh baby spinach cleaned, patted dry 1 c. thinly-sliced red onions 4 x poached Large eggs hot

Directions

1. In a saute/fry pan, over medium heat, render the bacon till crispy, about 6 to 8 min. Remove the bacon with a slotted spoon and reserve the oil. Set the bacon aside.
2. Combine the reserved bacon fat, mustard, vinegar, and honey. Blend till 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.
3. Mound the greens in the center of each plate. Season with salt and pepper . Garnish each salad with the Large eggs and crispy bacon.
4. This recipe yields 4 to 6 servings.

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