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Warm Spinach Salad with...
Lardons, Sherry Vinaigrette, and Fried Eggs

From Tom’s Big Dinners (Morrow, 2003)
Makes 6 servings


I can honestly say, when I’m heading to France, this dish is one of the first things I look forward to eating. A goat cheese omelet, or steak frites, or a frisee and lardon salad captures the essence of a Parisian bistro. To my mind, a forkful of this warm salad, with a salty bit of bacon and the yolk of a fried egg melting into and enriching the vinaigrette, seems like the epitome of Paris.

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