Spinach Salad

SPINACH SALAD

WITH WARM BACON VINAIGRETTE

SERVES 4

from the kitchen of erin french

INGREDIENTS

1 /4 cup shallot sliced into thin rings, about 1 small shallot

3 tablespoons seasoned rice wine vinegar

4 tablespoons olive oil, divided

2 slices thick bacon, cooked and roughly chopped

2 cups crusty bread, cut into 1-inch cubes

half a pound of fresh spinach

4 large eggs soft boiled to your liking (see below)

freshly ground pepper

PREPARE THE VINAIGRETTE. In a small saucepan, add the shallots and the vinegar. Let sit for 10 minutes or so to soften and macerate. Add 2 tablespoons of the olive oil and bacon and warm slowly over low heat.

Meanwhile make the croutons. Add the remaining 2 tablespoons of olive oil to the bottom of a medium skillet, (preferably cast-iron) and heat over medium high heat. Add the bread cubes and toast, rotating the cubes frequently with a spatula until golden on all sides, about 4-5 minutes.

Transfer the croutons to a large bowl, pour the warm dressing over the top then add the spinach and toss well to coat.

Divide among 4 plates. Slice each egg in half, and place two halves on each salad. Finish with a wist of fresh pepper if you like.

BOILING THE PERFECT EGG:

ALWAYS let your eggs come to room temperature before cooking. This will help prevent cracking when hitting the hot water.

NEVER add eggs to cold water. Adding eggs to water before it has reached boiling point will cause shells to stick to the eggs.

NOW to PREPARE....simply bring a pot of water to a rolling boil, then gently add the eggs. Set a timer for the desired doneness and let cook undisturbed at a rolling boil. Drain, crack and peel under the tap.