- spinach
- arugula
- a spoonful of pomegranate seeds from the vinegar
- 1 egg fried
- 1/4 cup of pomegranate vinegar
- 1/2 cup olive oil
- 1 shallot minced
- 1 tsp of a grainy mustard
i wont lie to you, this is neither healthy (bacon fat) or vegetarian (or kosher)…but it is the best salad ever.
yesterday i made this great pomegranate vinegar. i was dying to use it (like, right away). sometimes when i get excited about things, i tend to go a little crazy, but you know that already:-) i start throwing things together, e comes home to a 5 course meal and my kids wont eat dinner because they have been cooking with me and tasting all day. luckily for all of us, this was lunch.
i never really “eat” lunch so when i do, it better be good. my house has been very quiet lately. everyone has been under the weather and not really feeling food (today both kids are home sick). we have been living on soup since friday (and since they are both feeling extra crummy today, that’s whats for dinner tonight by special request). so it’s been quiet…kids have been napping. yesterday, well, i was finally starved. i was craving bacon (that’s not weird is it?)…it was time to start cooking.
spinach salad with crumbled bacon and a fried egg
- in a frying pan, fry up bacon.
- while bacon is cooking set up your bowl. add spinach and arugula. set aside for a moment.
- when bacon is cooked to your liking, add to your bowl of greens. spill some of the bacon fat out and then fry your egg in the same skillet.
- when egg is cooked, shouldn’t take more then a minute in a hot skillet, add to bowl.
- do not discard the skillet, set it to the side for the dressing.
mix the pomegranate vinegar, olive oil, shallot and grainy mustard together and add to skillet. cook for about 30 seconds over a medium to high flame.
spoon vinaigrette over salad and enjoy.
