- 1 bunch organic frisée, broken into bite-sized pieces
- 1/3 Pound thick organic bacon, cut into 1/2-inch lardon cubes
- 1/2 Tablespoon canola oil
- 1 handful New Zealand organic spinach, just the leaves
- 2 ripe organic figs, quartered
- 1 Tablespoon organic goat cheese
- 1 organic shallot, finely chopped
- 1 organic duck egg
- 2 ripe organic figs
- 1 Tablespoon red-wine vinegar
- 2 Tablespoons olive oil
- Salt and pepper, to taste
In a small bowl add shallot, oregano, red-wine vinegar, salt, and pepper. Whisk and add olive oil in a slow stream until emulsified. Set aside. In a small sauce pan, place ½ tablespoon of canola oil and heat on medium. Add bacon and cook until crispy. Remove bacon and place on a paper towel to drain.
In the bacon oil on high heat, add figs and sear for about 1 minute. Remove and set aside. Reserve bacon fat. In a small sauce pan add water ¾ full. Add about 1 tablespoon of white vinegar. Once water is about simmering, stir water into a cyclone and add duck egg. Poach egg for about 3 minutes. Stir gently once during cooking. Do not over cook.
Hold in fine slotted spoon if needed before plating. In a large mixing bowl, add 2 tablespoons of the dressing. In the same bowl add frisée, spinach, bacon and goat cheese. Mix well. Add 2 tablespoons reserved bacon fat and mix well. Add more dressing if needed. Place mixture on serving plate. Arrange figs. Add duck egg at the last minute.