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For the Bacon, preheat oven to 400°F. Arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan. Bake 15 minutes or until bacon edges begin to curl. Remove pan from oven. Drain drippings. Microwave honey and Creole Seasoning in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Bake 10 minutes longer or until bacon is browned and crisp. Cool bacon on wire rack. Break into bite-size pieces. Set aside
For the Salad, prepare vinaigrette by mixing vinegar, Creole Mustard, honey and Creole Seasoning in medium bowl with wire whisk. Gradually add oil, whisking until well blended
For the Poached Eggs, fill large deep saucepan with 2 inches of water. Add vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels
To serve, divide greens among 6 plates. Top each with a poached egg. Arrange apple slices, bacon and onion around salad. Drizzle 1/2 of the vinaigrette over salads. (Reserve leftover vinaigrette for another use.) Serve immediately