Jerusalem Artichoke Warm Spinach Salad With Bacon, Egg & Parsnip Chips

Freaking great warm salad, it's crazy good!

Recipe for four:
6 Jerusalem artichokes, peeled and sliced
1 parsnip, peeled and sliced
4 eggs, boiled for 7minutes, peeled and cut in half
6 slices nitrate-free bacon, cut into 2" pieces
1 container organic baby spinach
Olive oil
1 T sherry vinegar
Salt and pepper
Pinch chili flakes

When boiling eggs, well, just do it this way!  Place the eggs in a saucepan and cover with water and a little sea salt.  Bring to a boil and set the timer for 7 minutes, reduce heat to a gentle roll.  When done chill eggs under cold water for a few minutes then peel.

First fry the bacon in a little olive oil until brown, then keep warm in the oven.  Do the same with the parsnips and artichokes.

In a stainless steel bowl add the oil and fat from cooking the bacon, parsnips and artichokes.  Then add the vinegar.  Put the bowl on the stove over medium low heat until the vinegar bubbles, then reduce the heat to low and add the spinach, bacon, artichokes and parsnips, now toss and add the seasonings.  Don't cook it, just warm the spinach a little, when it starts to melt, then plate it!  Serve on warm plates with the egg.

Please note:  If you want to live a healthy life, use 100% organic and nitrate-free products!

Bon Appetit!  Chef Hobbes