INGREDIENTS:
Meyer Lemon Vinaigrette
2/3 extra virgin olive oil
1/4 cup Meyer lemon juice
1 teaspoon Dijon mustard
1/2 honey (if desired)
Salt and pepper, to taste
Salad
1/2 lb. frisee (or escarole, arugula, etc.)
6 oz. Corralitos bacon (apple wood-smoked bacon)
4 Fuyu persimmons, sliced 1/4” thick
1/2 cup pomegranate seeds and juice
1 oz. shallots, minced (about 1 heaping tablespoon)
2 oz. parsley leaves (about 1/4 cup)
1 oz. chives, chopped (about 2 tablespoons)
2 tablespoons Meyer Lemon Vinaigrette
2 eggs
METHOD:
Meyer Lemon Vinaigrette:
In a small bowl, whisk all ingredients together. Season dressing with a pinch of salt and pepper. Set aside.
Salad:
Chop the bacon into 1/4” strips and cook them over low heat until they begin to crisp. (HINT: when the bacon fat starts to foam up it is almost ready. Remove from the heat as the foam begins to subside.) Strain the bacon and reserve it warm.
Whisk 2 tablespoons of the bacon fat into the Meyer Lemon Vinaigrette. Keep warm.
Drain the fat from the pan and reserve the fat for another flavorful use. Add 1 tablespoon of the fat and sauté the persimmon slices on one side over high heat until browned.
Poach or fry the eggs soft and keep them warm.
Toss the frisee with the pomegranate seeds and juice and the Meyer lemon vinaigrette. Place on a large plate.
Scatter the shallots, parsley, and chives over the salad and then the warm bacon. Place the eggs on top and serve with toast.
SOURCE: Recipe courtesy of Chef Jamie Smith
