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

• 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 frisee, stems trimmed, torn into bite-size pieces (1 medium head, about 6 ounces)
• 1/4 cup sherry vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon plus 1 teaspoon honey
• 1/2 pound thick-sliced bacon, cut crosswise into 1/4-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

1. Combine the spinach and frisee in a large bowl near the stove.
2. In another small bowl, whisk together the vinegar, mustard, and honey.
3. Put the bacon matchsticks (lardons) in a saute pan over medium-low heat and cook until crisp, about 10 minutes.
4. Drain the lardons, reserving 2 tablespoons of the bacon fat.
5. Keep the bacon warm.
6. In a nonstick saute pan, melt the butter over medium heat and cook the eggs either over easy or sunny side up.
7. Set the eggs aside.
8. In a saute pan over medium heat, gently heat the reserved bacon fat and the olive oil.
9. Add the garlic and saute for a minute or two, until aromatic.
10. Carefully whisk in the vinegar mixture and turn the heat to high.
11. As the dressing begins to boil, keep whisking until it emulsifies.
12. When the dressing is hot, remove the pan from the heat and immediately pour it over the spinach and frisee.
13. Add the reserved warm lardons, season to taste with salt and pepper, and toss well.
14. Divide the salad among 6 warm plates, top each portion with a fried egg, and serve immediately.

spinach, head, sherry vinegar, mustard, honey, bacon, unsalted butter, eggs, extra virgin olive oil, garlic, kosher salt

Taken from www.cookstr.com/recipes/warm-spinach-salad-with-lardons-sherry-vinaigrette-and-fried-eggs (may not work)