Spinach Salad
with Warm Bacon Dressing, Fried Egg and Garlic Crostini

 

Spinach SaladServes 4

1T olive oil
4 eggs
2 bags of spinach, washed and drained
4 slices of thin baguette, cut on bias, ¼” inch thick
Olive oil
1T of garlic, chopped
½ cup of cherry tomatoes, halved

Warm Sherry Bacon Vinaigrette
1T of olive oil
½#, bacon, medium dice
1T of chopped garlic
¼ cup of red onion, small dice
1/3 cup of apple cider vinegar
2T of sherry cooking wine
2T of balsamic vinegar
¼ cup of chicken stock
½ cup of olive oil
Salt and pepper

Take bread and brush with olive oil. Top with a little garlic on each slice. Salt and pepper to taste. Place on a baking sheet and broil until golden brown. Take out of oven and set aside.

Heat medium sauté pan on medium high, with 2T of olive oil or a non-stick spray. Crack each egg into pan and cook for 2 – 3 minutes per side until crispy and brown. Turn off heat and set aside.

For dressing:

In medium sauté pan heat olive oil on medium high heat. Add bacon and cook until crispy. Add garlic and onions. Cook for 4 – 6 minutes. Take pan off heat and drain half of bacon grease into small bowl. Reserve.

Put pan back on burner and lower heat to medium-low. Add vinegars, stock and stir together. Cook for 5 – 6 minutes to reduce slightly. Turn off heat and whisk oil in slowly. Add salt and pepper to taste. Let sit for 5 minutes.

Put spinach greens into each bowl. Add desired amount of dressing. Add tomatoes. Place fried egg on top. Set crostini on side of bowl. Serve warm