Ingredients
- 100ml sherry vinegar
- 80g golden brown sugar
- 1 stick of cinnamon
- 1 tsp Dijon mustard
- 300ml sunflower oil
- 100ml light olive oil
- Salt and pepper
- 2 cloves of garlic, crushed
- 125g (one packet) smoked bacon lardons
- 150g piece of salami, diced
- 60g hazelnuts, roasted, peeled and lightly crushed
- 60g golden raisins, soaked briefly in boiling water to plump up
- Salad leaves, washed and carefully dried
- 4 free range eggs
1 Set your oven to 185 degrees .
2 Bring the vinegar, sugar and cinnamon to the boil then remove from the heat.
3 Whisk in the mustard then slowly incorporate the sunflower oil, followed by the olive oil, salt and pepper and garlic.
4 Set aside approximately one third of the dressing and refrigerate the rest for another day.
5 Put the lardons on an oven tray and cook for 10-12 minutes until crisp, then add them and their fat to the reserved dressing, along with the salami, hazelnuts and drained raisins.
6 Poach the eggs for five to six minutes.
7 Meanwhile divide the salad between four bowls, spoon the dressing over the top taking the charcuterie first as you may not need to use all of the dressing.
8 Carefully lift the eggs from the pot with a slotted spoon then sit them on top of the salad and serve immediately.
