Duck Bacon and Spinach Salad

Duck Bacon and Spinach Salad

From: Chef Matthew Nolot, Eddie Merlot’s, Ft. Wayne, IN. Yield: 2-3 servings.

½ lb. fresh spinach leaves
1 small head of frisee
¼ cup toasted walnut pieces
1 Granny Smith Apple, cored and sliced
6 oz. crumbled fresh goat cheese
5 to 6 red onion rings
2 tsp. unsalted butter
2 large eggs
1 batch duck bacon and cherry vinaigrette, hot
1 large pinch smoked sea salt
4 to

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