Organic Frisée and New Zealand Spinach with Lardons, Figs, and Duck Egg
This dish has the perfect balance with vegetables and meat. It takes little time to prepare, so don't fret!
- 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.