Duck Bacon and Spinach Salad

From: Chef Matthew Nolot, Eddie Merlot’s, Ft. Wayne, IN. Yield: 2-3 servings.

½ lb. fresh spinach leaves
1 small head of frisee
¼ cup toasted walnut pieces
1 Granny Smith Apple, cored and sliced
6 oz. crumbled fresh goat cheese
5 to 6 red onion rings
2 tsp. unsalted butter
2 large eggs
1 batch duck bacon and cherry vinaigrette, hot
1 large pinch smoked sea salt
4 to 6 slices candied duck bacon

Pick stems from spinach and tear into bite-sized pieces. Trim frisee and tear into bite-sized pieces. Wash and dry spinach and frisee pieces and place into large serving bowl. Sprinkle top of salad with toasted walnut pieces, sliced Granny Smith apples, crumbled goat cheese and red onion rings. Toss lightly.

In a small nonstick skillet, melt butter and add eggs. Fry eggs over medium heat, turning once, until they start to crisp around the edges; yolks should still be runny. Slide eggs on top of salad. If not hot, heat the duck bacon and cherry vinaigrette until hot; pour over the salad. Lightly sprinkle salad with smoked sea salt. Serve immediately, garnished with candied duck bacon.