Mixed Greens With 5-Spiced Bacon And Poached Egg

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   FOR THE BACON:.

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   Preheat oven to 400u00b0F

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   Arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan.

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   Bake 15 minutes or until bacon edges begin to curl.

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   Remove pan from oven.

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   Carefully drain drippings into glass measuring cup; set aside.

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   Microwave honey and Chinese five spice in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds.

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   Brush bacon with honey mixture.

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   Bake 10 minutes longer or until bacon is browned and crisp.

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    Carefully drain any additional drippings into measuring cup.

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    Cool bacon on wire rack & break into bite-size pieces, then set aside.

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    FOR THE SALAD:.

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    Mix water, lemon juice and Chinese five spice in small bowl.

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    Add apple slices; toss to coat well; set aside.

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    Mix 1/4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended; set aside.

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    FOR THE POACHED EGGS:.

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    Ffill large deep saucepan with 2 inches of water.

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    Add 1 tablespoon vinegar & bring to boil.

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    Reduce heat to medium.

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    Break 1 egg into small dish.

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    Carefully slide egg into simmering water (bubbles should begin to break the surface of the water).

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    Repeat with remaining eggs.

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    Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken.

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    Carefully remove eggs with slotted spoon.

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    Drain on paper towels.

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    TO SERVE:

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    Divide greens among 6 plates.

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    Top each with a poached egg.

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    Sprinkle egg with additional Chinese five spice.

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    Arrange drained apple slices and bacon around salad.

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    Warm dressing if needed and drizzle over salads.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.