Poached Eggs Over Warm Lentil Salad with Bacon

Methods/steps

1. Add lentils to 2 C. boiling water. Return to a boil, reduce heat and cover. Simmer about 20 minutes until lentils are tender. 2. While lentils are simmering, cook bacon over medium heat until crisp; remove and drain, reserving fat in a saute pan. Add leek and carrot, cook until tender. Add vinegar and cook until liquid is evaporated. Remove from heat, add half the cooked bacon. Salt and pepper to taste. Transfer to a bowl and keep warm, covered. 3. Drain lentils, gently stir into the leek/carrot mixture. 4. Whisk oils, red wine vinegar and Dijon mustard to blend (do not emulsify). Add dressing, red onions, celery to lentil mixture. 5. Poach eggs. 6. Assemble by placing portion of lentil salad on plate, top with spinach, eggs and remaining bacon. Serve immediately.