Poached Egg Salad with Warm Bacon Vinaigrette

4 strips bacon (or lardons made with slab bacon)

4 eggs

1 shallot, thinly sliced

1 clove garlic, minced

1/4 cup sherry vinegar

2-3 Tablespoons canola oil (if necessary)

salt and pepper, to taste

greens (frisee lettuce, green leaf lettuce, spring mix… whatever you want!)

5-6 spears asparagus, simmered for 3 minutes, and cut into small pieces

In a not non-stick skillet, cook the bacon strips.  Reserve about 2 tablespoons of the bacon grease in the skillet.  Turn heat to low.  While still hot, stir in the vinegar, and scrape together with a whisk or wooden spoon to incorporate the vinegar into the grease and stir up the good bits on the bottom.  Stir in shallots and garlic, stir occasionally until they are soft.  Taste the dressing, if it is too vinegary, add some oil (slowly) and taste again until its right.

Poach eggs using near-boiling water with at least a tablespoon of white vinegar.  Crumble or cut up the bacon and have it ready to put on the salad.

Assemble the salad: first layer the greens, then add the bacon and asparagus and then the poached eggs.  If your dressing has cooled off, heat until warm, then dress the salads, serve, and ENJOY!

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