1 lb medium Yukon gold potatoes
1 cup golden beets
2 tablespoons olive oil
1 (1/2 lb) load brioche, cut into 1/2 inch pieces
2 tablespoons butter, melted
2 (8 oz) packages Jones Dairy Farm Dry Aged Cherry Hardwood Smoked Bacon
1 teaspoon white vinegar
3 frisée, heads trimmed
1 cup baby spinach, packed
1 lb frozen sweet cherries, thawed and drained
Vinagrette dressing, for serving
1/4 teaspoon fresh ground balck pepper
Boil potatoes in 4 quarts of water for 20 to 30 minutes or until fork tender.
Prepare beets by tossing in olive oil and roast in the oven on a sheet pan, 30 minutes at 350°.
Allow potatoes and beets to cool to room temp and quarter each.
Toast pieces of brioche with melted butter until golden.
Cut bacon into 2 inch pieces and render until slightly crispy.
Fill an 8 inch sauté pan 3/4 full with water and teaspoon of white vinegar. Bring to a medium boil. Crack eggs into pan and cook 3 to 4 minutes. Eggs should be solid white with a soft yolk when done.
To serve, combine frisse, baby spinach, potatoes, beets, bacon, brioche croutons, and sweet cherries. Lightly toss with vinaigrette of your choice. Top each serving with a warm poached egg and season with fresh crushed black pepper.