- 1 escarole washed
- 6 large poached eggs
- 6 thick slices of bacon, cut into 1 inch strips, blanched for 1 minute and drained
- 1 green apple sliced and tossed with lemon
- Apple-cider miso vinaigrette
- 1 tablespoon Dijon mustard
- 1 tablespoon kome miso (red)
- 3 tablespoons apple cider vinegar
- 1 tablespoon apple cider syrup
- 5 tablespoons grape seed oil
- Black pepper
- Makes 6 servings
1. Saute bacon until crispy and set aside
2. For the vinaigrette, combine mustard, miso, cider vinegar, cider syrup and grape seed oil and stir until mixed.
3. Toss the salad with vinaigrette and transfer bacon, poached eggs and apple slices to the plate.
