Maple Vinaigrette–Dressed Spinach Salad

A hearty brunch when served over fried eggs with Duck Fat Roasted Potatoes, Spiced Maple Roasted Carrots and Maple and Brown Sugar Roasted Bacon.
By / Photography By D. Lucas Landis | February 15, 2014

Ingredients

Maple Vinaigrette
  • 4 tablespoons olive oil
  • 4 tablespoons apple cider vinegar
  • 4 tablespoons maple syrup
  • ¾ teaspoon salt
Spinach Salad
  • 2 bunches fresh spinach (about 6 cups)
  • 6 farm eggs
  • 3 tablespoons butter
  • Salt for sprinkling on eggs

Instructions

for the maple vinaigrette:
Place ingredients in a small bowl. Whisk together.

for the spinach salad:
Melt ½ tablespoon butter in a small pan over medium-low heat. Break 1 egg in a small dish and carefully ease into the pan so as not to break the yoke. Sprinkle with a small pinch of salt and cover pan with lid.

When egg white has firmed up but yolk is still runny, flip egg gently and turn off heat. Place each egg on a heated plate to keep warm. Dress spinach with vinaigrette and place a small amount on each egg. Add a small amount of Duck Fat Roasted Potatoes*, Spiced Maple Roasted Carrots* and a slice of Maple and Brown Sugar Roasted Bacon* over eggs.

*For related recipes: Maple Syrup Brunch for Six


Maple Vinagrette is adapted from a recipe by Minda Kauffman

Ingredients

Maple Vinaigrette
  • 4 tablespoons olive oil
  • 4 tablespoons apple cider vinegar
  • 4 tablespoons maple syrup
  • ¾ teaspoon salt
Spinach Salad
  • 2 bunches fresh spinach (about 6 cups)
  • 6 farm eggs
  • 3 tablespoons butter
  • Salt for sprinkling on eggs
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