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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.
