For the Bacon Vinaigrette

• 2 tablespoons canola oil
• 2 large shallots, chopped
• ¼ cup (60 ml) dry sherry
• 5 ounces (150 ml) Bacon Stock

For the Salad

• 2 cups (455 g) unsalted butter, cut into pieces
• 6 garlic cloves, chopped
• Kosher salt
• 6 sprigs fresh thyme
• 1½ pounds (680 g) fingerling potatoes, scrubbed
• 3 ounces (85 g) baby spinach
• 6 thin slices bacon, cooked until crisp and crumbled
• 4 poached eggs (see Note)

Make the vinaigrette: Heat the oil in a medium saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft, about 5 minutes. Add the sherry and cook until reduced by half. Transfer the mixture to a blender, add the bacon stock, and puree until smooth. Return to the saucepan and bring to a simmer over low heat. Cover and keep warm.

Make the salad: In a medium pot, melt the butter over medium-low heat and add the garlic, salt, thyme, and potatoes. The potatoes need to be completely submerged in butter. If they are not, add enough warm water to just cover. Cover the pot and cook until the potatoes are just fork-tender, about 20 minutes. Remove the potatoes with a slotted spoon to a bowl.

Remove ¼ cup (60 ml) of the butter that the potatoes cooked in, add it to a large sauté pan over medium-high heat, and cook until it begins to shimmer. Cut the potatoes in half lengthwise and cook in the butter, cut-side down, until golden brown, 2 to 3 minutes. Turn the potatoes over and cook for 2 minutes more.

In a large bowl, combine the spinach, half of the vinaigrette, and half of the bacon and toss to coat. Divide the spinach among four large dinner plates and arrange the potatoes around the spinach. Top each plate with a poached egg, sprinkle with the remaining bacon, and drizzle with a bit more of the warm dressing.