Duck Bacon and Spinach Salad

Made with fresh spinach, frisée lettuce and eggs, this gourmet salad is a healthy choice for lunch or dinner. Its tangy cherry dressing is offset by sweet and spicy candied duck bacon.

Created for Maple Leaf Farms by Chef Matthew Nolot

Ingredients

Salad:

  • 1/2 lb Fresh Spinach Leaves
  • 1 small Head of Frisée
  • 1/4 cup Toasted Walnut Pieces
  • 1 Granny Smith Apple, cored and sliced
  • 6 oz Fresh Goat Cheese, crumbled
  • 5-6 Red Onion Rings

Egg:

  • 2 tsp Unsalted Butter
  • 2 large Eggs

Cherry Vinaigrette:

  • 1 large pinch of Smoked Sea Salt
  • 1/4 cup Red Onions, minced
  • 1/4 tsp + one pinch Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/2 sprig of Fresh Thyme
  • 6 Tbsp Red Wine Vinegar
  • 1/4 cup + 2 tsp Water
  • 1/4 cup Sugar
  • 2 Tbsp Dried Cherries
  • 1 tsp Cornstarch

Candied Duck Bacon:

  • 1/2 Maple Leaf Farms Duck Bacon
  • 1/2 cup Brown Sugar
  • 1/4 tsp Cayenne Pepper

Direction

Salad::

  • Pick stems from the spinach and tear into bite-size pieces. Trim frisée and tear into bite-size pieces. Wash and dry spinach and frisée pieces and place into a large serving bowl.
  • Sprinkle the top of the salad with the toasted walnut pieces, sliced granny smith apples, crumbled goat cheese and red onion rings. Toss lightly.
  • In a small, non-stick skillet, melt the butter and add the eggs. Fry the eggs over medium heat, turning once, until they start to crisp around the edges; the yolks should still be runny. Slide the eggs on top of the salad.

Hot Duck Bacon & Cherry Dressing::

  • Dice the duck bacon into 1/4-inch dice. Heat the duck fat in a medium sauce pan until hot. Add the diced duck bacon and cook until bacon starts to crisp, about 5 minutes on medium heat.
  • Add the red onions to the pan along with the salt and pepper and continue to cook until onions start to brown, about 4 more minutes.
  • Add the thyme sprig, red wine vinegar, water, sugar and dried cherries and bring to a slow simmer.
  • Mix the cornstarch with 2 teaspoons of water to form a smooth paste. Whisk the paste into the dressing and continue to cook on low for an additional 6-7 minutes.
  • Remove from heat, remove thyme sprig and keep dressing hot until needed.

Refrigerate any leftovers for up to 1 week. Gently reheat any refrigerated portions on the stove top or microwave before serving.:

Candied Duck Bacon::

  • Preheat oven to 375°F. Line a baking sheet with aluminum foil.
  • Place the brown sugar and cayenne pepper in a mixing bowl. Add the duck bacon slices to the bowl and toss to coat. Line the duck bacon slices in a single layer on the foil-lined baking sheet. Top the duck bacon slices with any brown sugar/cayenne mixture left in the bottom of the bowl.
  • Bake the duck bacon for 16-18 minutes until bacon is a dark golden brown and sugar is bubbly and browned on the edges. If duck bacon is not done, continue to cook in 3-4 minute increments until color is reached.
  • Remove duck bacon from the oven and allow it to cool for about 5 minutes. While slightly warm, transfer duck bacon slices to a serving plate or platter. Duck bacon will continue to crisp as it cools.

Serving & Assembly::

  • If not hot, heat the Duck Bacon and Cherry Vinaigrette until hot and pour over the salad.
  • Lightly sprinkle the salad with the Smoked Sea Salt.
  • Serve immediately garnished with the Candied Duck Bacon.
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