Insalata Composta Degli Spinaci
1 tsp olive oil
1 tbsp unsalted butter
1 large onion
1 tbsp honey
4 ounces turkey bacon, cut into 1 to 2 inch pieces
6 cups fresh spinach
Dijon Vinaigrette
4 large poached eggs
Kosher Salt and freshly ground pepper to taste
In pan, heat 1 tsp oil and the butter over medium heat. Add the onion and cook for about 4 minutes, until translucent but not browned. Add honey and continue to cook over medium-low heat until golden-brown (about 1 additional minute). Remove from the pan and transfer to a small bowl to cool.
Heat the same pan over high heat and add the turkey bacon pieces, frying until crispy. Remove and drain on paper towel (Turkey bacon, being more lean than regular pork bacon, will render off far less fat).
Place the spinach in a large salad bowl. Add onion, and dress with the 1/4 cup Dijon vinaigrette, toss, and distribute among 4 plates. Place a poached egg on top of each, and arrange bacon pieces around edge of each plate before serving. Sprinkle with Kosher salt and pepper.
Serves: 4
Dijon Vinaigrette
2 tbsp minced shallots
1 tbsp Dijon mustard
¼ cup red wine vinegar
Salt and freshly ground pepper to taste
½ cup extra-virgin olive oil
In bowl, whisk together the shallots, mustard, vinegar, salt and pepper. Continue to whisk as you slowly add the oil. Mix well to incorporate. Keeps in refrigerator up to 2 days.
