Mixed Greens With 5-Spiced Bacon and Poached Egg

This takes the classic French bistro salad and gives an innovative twist with Chinese 5 Spice-scented apples and candied bacon.We have been trying out new salads and/or sides for the Cafe Ponce, found this on McCormick Gourmet.com.;)

• Ready In: 45 mins
• Serves: 6

Ingredients

• FIVE-SPICED CANDIED BACON

• 8  ounces bacon, sliced 1/4-inch thick (about 6 to 8 slices)
• 1⁄4 cup honey
• 1  teaspoon Chinese five spice powder

• MIXED GREENS SALAD

• 2  tablespoons water
• 1  tablespoon lemon juice (the real thing)
• 1⁄2 teaspoon Chinese five spice powder
• 1  large fuji apple, cored and thinly sliced
• 3  tablespoons white wine vinegar
• 2  tablespoons  finely chopped shallots
• 1  tablespoon Dijon mustard
• 1⁄4 teaspoon Chinese five spice powder
• 8  cups  assorted greens or 8  cups  european  mixed salad greens

• POACHED EGGS

• 1  tablespoon white wine vinegar
• 6  large eggs

• GARNISH

•  Chinese five spice powder

Directions

1. FOR THE BACON:.
2. Preheat oven to 400°F
3. Arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan.
4. Bake 15 minutes or until bacon edges begin to curl.
5. Remove pan from oven.
6. Carefully drain drippings into glass measuring cup; set aside.
7. Microwave honey and Chinese five spice in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds.
8. Brush bacon with honey mixture.
9. Bake 10 minutes longer or until bacon is browned and crisp.
10. Carefully drain any additional drippings into measuring cup.
11. Cool bacon on wire rack & break into bite-size pieces, then set aside.
12. FOR THE SALAD:.
13. Mix water, lemon juice and Chinese five spice in small bowl.
14. Add apple slices; toss to coat well; set aside.
15. Mix 1/4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended; set aside.
16. FOR THE POACHED EGGS:.
17. Ffill large deep saucepan with 2 inches of water.
18. Add 1 tablespoon vinegar & bring to boil.
19. Reduce heat to medium.
20. Break 1 egg into small dish.
21. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water).
22. Repeat with remaining eggs.
23. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken.
24. Carefully remove eggs with slotted spoon.
25. Drain on paper towels.
26. TO SERVE:
27. Divide greens among 6 plates.
28. Top each with a poached egg.
29. Sprinkle egg with additional Chinese five spice.
30. Arrange drained apple slices and bacon around salad.
31. Warm dressing if needed and drizzle over salads.
32. Serve immediately.