A Very Special Birthday Salad
Remember that spinach salad that I served on a very special birthday?
Well I decided to make it again today.
I’ve also gotten requests for the recipe and because I love you guys, of course I had to comply.
First let’s start with one of the best parts.
To keep the salad the same, I’m using the same jar of fig preserves as I did on the night of the birthday dinner.
I just laid out the bacon on a broiler pan [you can definitely use a sheet pan] and poured a little of the preserves into a bowl.
Then using a pastry brush, I generously brushed the fig preserves all over the bacon.
Then I put them in a preheated 350 degrees F oven for about, let’s say, 15-20 minutes or until desired doneness.
Just put the pan to the side to cool. You’ll mess with them later.
Next is the dressing.
For this I used a sherry vinaigrette.
To make it you will need the following,
1/4 cup Sherry vinegar
1 Garlic clove, minced
1 tsp. Dijon mustard
2 Tbsp. Sugar
1 tsp. Dried thyme
1/3 cup Olive oil
Salt and pepper [to taste]
All I did was mince up the garlic and threw it into the jar along with everything else, gave it a shake and it was done. Feel free to blend this as well.
It should be noted that when I made this dressing previously for the birthday dinner, I added some caramelized shallots in the mix too. I prefer it with the shallots, but I was out Ho hum.
At this time, I chopped my bacon into pieces and lightly tossed a couple handfuls of spinach with the dressing and plated it.
Now it was time for the last part, the egg.
I am a huge fan of poached eggs on salads. I still prefer the old fashioned way of poaching with a pot of water, but I’m open to new techniques. So when I heard about this tip from Bon Appetit magazine, I thought I would give it a try.
According to Bon Appetit, in a ramekin crack the egg and add to 1/2 cup of water [making sure the egg is covered]. Then microwave on high for one minute.
Well the first egg I did ended up getting hard cooked. Guess my microwave is super high. I tried again. I broke the egg. Crap. Ok so then I tried one more time and finally had success! Phew.
To plate, sprinkle the glazed bacon pieces over the spinach and top with the egg.
This was just as good as the last time I had it. I’m definitely going to add this to my “go-to” file.
You guys should definitely make this soon, really soon.
Hope you guys enjoy the salad! Please let me know if you make it! I’d love to hear how you liked it!
Before I go, it also should be noted that I have the strangest blogging set up.
Every time I set something on the railing to photograph, I pray that it doesn’t fall. That would be an epic fail.
So yes, when it’s nice and sunny out, I take pictures out on my balcony, on the railing.
Tomato and pepper plants and,
an herb garden.
They’re great company 🙂
Can’t wait until the tomatoes start to grow [I hope!!]
Ok well have a good night guys!!
It’s on the verge of storming here. Yikes. I’ve got my flashlight and matches ready. Ya know, just in case.