Cherrywood Bacon Lyonnaise Salad

Preparation

Step 1
Toast 1/2 inch pieces of brioche with melted butter until golden. Separately, boil potatoes in 4 quarts of water for 20 to 30 minutes or until fork tender.

Step 2
Prepare beets by tossing in olive oil and roast in the oven on a sheet pan, 30 minutes at 350° F. Allow potatoes and beets to cool to room temp and quarter each.

Step 3
Cut bacon stripes into 2 inch pieces and render until slightly crispy. Slack sweet cherries to room temp and drain in a colander, reserving their liquid for Sherry Vinaigrette (see below). Poach eggs to order in an 8-inch sauté pan filled 3/4 with medium boiling water and a teaspoon of white vinegar 3 to 4 minutes.

Step 4
Eggs should be solid white with a soft yolk when done. For the sweet cherry sherry vinaigrette, combine shallots, sherry wine vinegar, olive oil, reserved cherry juice and black pepper in blender.

Step 5
To serve, combine frisse, baby spinach, potatoes, beets, bacon, brioche croutons, and sweet cherries. Lightly toss with Sherry Vinaigrette, top each serving with a warm poached egg and season with fresh crushed black pepper.