Cherry Bacon Lyonnaise Salad

From: Chef Jon Young. Yield: 8 servings.

2 lb. Jones Dairy Farm Cherry Hardwood Bacon

6 trimmed heads frisee

2 cups baby spinach, packed

1 lb. loaf brioche, cut into ½" squares

as needed, melted butter

2 lb. boiled Yukon Gold potatoes, (approximately 16 medium potatoes)

2 cups golden beets

2 lb. frozen IQF sweet cherries

½ tsp. fresh crushed black pepper

8 poached eggs

1 tsp. white vinegar for poaching

Sweet Cherry Vinaigrette (8 servings):

¼ cup shallots, minced

1 cup sherry wine vinegar

2 cups olive oil

8 Tbsp. sweet cherry juice

½ tsp. fresh crushed black pepper

For salad: Toast ½" pieces of brioche with melted butter until golden. Separately, boil potatoes in 4 quarts water for 20-30 minutes or until fork-tender. Prepare beets by tossing in olive oil and roasting in oven on a sheet pan, 30 minutes at 350°F. Allow potatoes and beets to cool to room temperature and quarter each one. Cut bacon strips into 2" pieces and render until slightly crispy. Slack sweeet cherries to room temperature and drain in a colander, reserving liquid for vinaigrette.

Cook eggs to order in an 8" saute pan filled ¾ with medium boiling water and 1 tsp. white vinegar, 3 to 4 minutes. Eggs should be solid white with a soft yolk when done.

For vinaigrette: Combine ingredients and mix well.

To serve: Combine frisee, baby spinach, potatoes, beets, bacon, brioche croutons and sweet cherries. Lightly toss with sherry vinaigrette. Top each serving with warm poached egg and season with fresh crushed black pepper.