Recipe: Mixed Greens with Candied Bacon, Poached Eggs and Fuji Apple

MIXED GREENS WITH CANDIED BACON AND POACHED EGGS

"This recipe takes the classic French bistro salad and gives it an innovative twist with Chinese Five Spice-scented apples and candied bacon."



FOR THE CANDIED BACON:
8 ounces slab bacon, sliced 1/4-inch thick (about 6 to 8 slices)
1/4 cup honey
1 teaspoon McCormick Chinese Five Spice
FOR THE APPLE:
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon McCormick Chinese Five Spice
1 large Fuji apple, cored and thinly sliced
FOR THE DRESSING:
1/4 cup warm bacon drippings
3 tablespoons white wine vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
1/4 teaspoon McCormick Coarse Grind Black Pepper
FOR THE POACHED EGGS:
1 tablespoon white wine vinegar
6 large eggs
McCormick Chinese Five Spice (for garnish)
8 cups assorted micro-greens or European mixed salad greens

TO PREPARE THE CANDIED BACON:*
Arrange bacon slices in single layer on foil-lined 15x10x1- inch baking pan.

Bake in preheated 400 degree F oven 15 minutes or until bacon edges begin to curl. Remove pan from oven. Carefully drain drippings into a glass measuring cup. Set aside.

Microwave honey and Chinese Five Spice in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture.

Bake 10 minutes longer or until bacon is browned and crisp. Carefully drain any additional drippings into measuring cup. Cool bacon on wire rack. Break into bite-size pieces. Set aside.

TO PREPARE THE APPLE:
Mix 2 tablespoons water, lemon juice and Chinese Five Spice in small bowl. Add apple slices; toss to coat well. Set aside.

TO PREPARE THE DRESSING:
Mix 1/4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended. Set aside.

TO PREPARE THE POACHED EGGS:
Fill a large deep saucepan with 2-inches of water. Add 1 tablespoon vinegar; bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

TO SERVE:
Divide greens among 6 plates. Top each with a poached egg. Sprinkle eggs with additional Chinese Five Spice. Arrange drained apple slices and bacon around salad. Warm dressing if needed and drizzle over salads. Serve immediately.

*TO USE PRE-CUT THICK SLICED BACON:
Arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan.

Bake in preheated 400 degree F oven 5 minutes or until bacon edges begin to curl. Remove pan from oven. Carefully drain drippings into a glass measuring cup. Set aside.

Microwave honey and Chinese Five Spice in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture.

Bake 5 to 10 minutes longer or until bacon is browned and crisp. Carefully drain any additional drippings into measuring cup. Cool bacon on wire rack. Break into bite-size pieces. Set aside.

Makes 6 servings
Source: McCormick