Just realized this post never never went live : ( here is an update on what I did before Christmas!!
I just spent the most fabulous weekend with my sister in NYC, it was so much fun! We danced, ate, exercised, and drank. The dancing was covered by going to see an epic 80s cover band and by going and seeing the Nutcracker. The eating was covered by restaurants in her neighborhood and Spice Market. We went to exercise classes at Refine and Flywheel (my ass will never be the same). And lets be honest, we all know how we managed the drinking. This was one of my first visits to NYC that didn't cause me huge amounts of anxiety. It felt very relaxed, maybe I'm staring to get a hang of the big apple? who knows.
There are two highlights to this trip:
Getting to go on stage with the 80s band (called Jesses Girl) for Girls Just Want to Have Fun. The singer yelled out, "lets get all the hot girls on stage" and before she had even finished her sentence my sister and I were up there. We had the stage to ourselves for about 30 seconds before other girls came up and joined us. It was epic.
I ended my time in NYC with a trip to Eataly. I follow them on instagram and I was absolutely dying to go there in person. It was insane there were people EVERYWHERE. But we had a fabulous time eating mozzarella, amazing fresh ricotta, cured meats, and oysters. We drank red wine and made friends with the people around us. Even though it was totally crazy it definitely made you feel like you weren't in New York and had a great European feel.
So anyway back to the reason you read this blog, the food! Theres this mustard, that you can get in Vermont. It is a molasses based mustard. It is called
. It is amazing. I put it on hot dogs, grilled cheese sandwiches, and keilbasa. Now my friend K, made a warm bacon vinaigrette and used this mustard. This was a full on mind bomb for me. I frequently put whole grain mustard in my vinaigrette. So as you wonder why you are reading about my thoughts on mustard, I shamelessly copied my girl K, and made a baby kale salad with a warm bacon vinaigrette (using fox hollow of course) and topped it all off with a fried egg. I can actually see myself eating this for breakfast, or dinner, or lunch.
Make it for yourself or someone who you want to love you because trust me after this they will.
Baby Kale Salad with Warm Bacon Vinaigrette & a Fried Egg
- 3 slices of bacon, minced in lardons
- 1 tablespoon fox hollow mustard (or whole grain)
- 1 tablespoon maple syrup
- 1/3 c olive oil
- 2 eggs
- 2 tablespoons butter
- Baby Kale
In a large sauté pan over medium heat render the bacon until crispy. Using a slotted spoon remove the bacon, add the mustard and olive oil whisking until well combined. Add the bacon to a large bowl with the baby kale, toss with the vignette until coated.
In another large sautee pan over medium heat melt the butter. Once it is sizzling crack the eggs into the pan. Season with salt and pepper. Allow to cook for 2 minutes, flip the eggs. Cook for 1 more minute. The whites will be cooked through but the yolks will still be runny.Place eggs on top of salad. Eat immediately!