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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
- 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.
- 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.
- Mound the greens in the center of each plate. Season with salt and pepper . Garnish each salad with the Large eggs and crispy bacon.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 4 servings | |
| Calories 610 | |
| Calories from Fat 507 | 83% |
| Total Fat 56.29g | 70% |
| Saturated Fat 18.58g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 286mg | 95% |
| Sodium 1079mg | 45% |
| Potassium 760mg | 22% |
| Total Carbs 4.11g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.72g | 0% |
| Protein 21.69g | 35% |
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