Lyonnaise Salad served with Macadamia Nut Honey Vinaigrette

Lyonnaise Salad served with Macadamia Nut Honey Vinaigrette Recipe

4 cups torn frisée or any kind of mixed lettuce
2 tablespoons extra virgin olive oil
1/2 pound good bacon or pancetta, cut into cubes
1 shallot, chopped
2 to 4 tablespoons top-quality sherry vinegar
1 tablespoon Dijon mustard
Salt
4 eggs
Black pepper

For the vinaigrette:
1⁄2 cup canola oil
1⁄3 cup white balsamic vinegar
2 tablespoons Akaka Falls Farm Macadamia Nut Honey
2 teaspoons minced red onion or shallot
1⁄4 teaspoon kosher salt
1⁄4 teaspoon black pepper
Put frisée or other greens in a bowl. Fry the cut bacon/pancetta in a bit of olive oil until crispy around 10 minutes. Add the shallot and cook until softened. Add vinegar and mustard to the skillet and bring just to a boil, then turn off heat. Meanwhile prepare the poached eggs as usual. Gently reheat the bacon, then pour over greens, toss and season with salt and pepper to taste. Top each portion with the vinaigrette and an egg and serve immediately.
For the vinaigrette: Just combine all ingredients together mix well and drizzle over the salad

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