Frisee and New Zealand Spinach Salad with Lardon, Figs and Duck Egg

C – When Jim requested a frisee salad for Le Tour de Provence week, I thought it would be boring.

Frisee with a poached egg and bacon. What’s so special about that? Doesn’t everyone do one? And, haven’t we done something like this before? Yes and no. I made an asparagus ribbon salad a while ago with things leftover in the refrigerator. Jim made a frisee salad with seared scallops a long time ago.

Luke was on a mission to make something different, since he saw that I wasn’t too enthusiastic about making a plain frisee salad.

“Figs are in season. We could put some in the salad.” Luke suggested.

I had to let him know I am allergic to raw figs and they needed to be cooked. It didn’t seem like a problem for him.

“Just eat around them, you’ll be fine.” He responded.

Thanks Luke. You’re so kind. When we were exploring the Asian market, Luke stumbled upon duck eggs.

“This would make the frisee salad different than the normal.” He said.

I was more enthusiastic about this one. I haven’t had a duck egg in ages. I forgot if it tasted different than a chicken egg. He also remembered the bacon we made weeks ago that need to be eaten. That was going to be good in the dish.

He was ready to make a great frisee salad for us. He threw whatever we had in the Be Mindful. Be Human. refrigerator in there. New Zealand spinach made the cut, the house-cured bacon we made, a whole head of frisee, goat cheese, shallots, fresh oregano, duck egg and figs.

I was so glad he was nice to me and seared the figs just a bit. I didn’t get sick from them and they had a caramel topping. They were delicious.

The poached duck egg was really rich and creamy. The best part was that it was larger than a chicken’s egg. It made the dish just a little more special.

Frisee and New Zealand Spinach Salad with Lardon, Figs and Duck Egg

Recipe type: Mains

Author: Christina

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 1

Ingredients

• 1 bunch frisee, broken into bite-sized pieces
• ⅓ pound thick bacon, cut into lardon cubes
• ½ tablespoon canola oil
• 1 hand full New Zealand spinach, just the leaves
• 2 ripe figs, quartered
• 1 Tbsp goat cheese
• 1 shallot, finely chopped
• 1 duck egg
• 2 ripe figs
• 1 tsp oregano, chiffonade
• 1 Tbsp red wine vinegar
• 2 Tbsp olive oil
• Salt and pepper to taste

Instructions

1. 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.
2. 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.
3. In the bacon oil on high heat, add figs and sear for about 1 minute.
4. Remove and set aside. Reserve bacon fat.
5. 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.
6. In a large mixing bowl, add two tablespoons of the dressing.
7. In the same bowl add frisee, spinach, bacon and goat cheese. Mix well. Add 2 tablespoons reserved bacon fat and mix well. Add more dressing if needed.
8. Place mixture on serving plate.
9. Arrange figs.
10. Add duck egg at the last minute.
11. Serve.
12. Enjoy!

3.1.08

The house-made bacon was rich, smokey and not too salty. With everything in one bite, it was magical.

Thanks, Luke, for turning a normal frisee salad into something really special.