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Warm Spinach Salad with Lardons, Sherry Vinaigrette, and Fried Eggs

Warm Spinach Salad with Lardons, Sherry Vinaigrette, and Fried Eggs Recipe

  • 8 cups loosely packed spinach leaves, torn into pieces if the leaves are large (1 large bunch, about 12 ounces, or 4 ounces bagged ready-to-eat spinach leaves)
  • 8 cups loosely packed frisée, stems trimmed, torn into bite-size pieces (1 medium head, about 6 ounces)
  • ¼ cup sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon plus 1 teaspoon honey
  • ½ pound thick-sliced bacon, cut crosswise into ¼-inch-thick matchsticks
  • 1 to 2 tablespoons unsalted butter, as needed, for frying the eggs
  • 6 large eggs
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon minced garlic
  • Kosher salt and freshly ground black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 413kcal (21%)
Total Fat 38g (58%)
Saturated Fat 10g (51%)
Cholesterol 242mg (81%)
Total Carbohydrate 8g
Dietary Fiber 2g
Sugars 5g
Protein 12g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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