For 4 people:
400 g of baby spinach, small lentils from the oaks ( shiitake ), 4 eggs, 100 g of bacon, 1 clove of garlic, some seeds of cooked corn, sherry vinaigrette.
Wash the baby spinach leaves and pat dry on a tea towel.
Clean the mushrooms and slice them.
Cut slices in a baguette and pass them through the toaster. Rub them with the garlic cloves.
Chop the bacon into lardons.
Cook the soft-boiled eggs, cool and peel.
Sherry Vinaigrette:
5 cl of Sherry, the juice of a lemon, salt, ground pepper.
Mix all the ingredients and emulsify.
Dressing:
Arrange the spinach leaves on 4 plates, top with mushrooms and bacon bits.
Add the croutons and place the slightly incised egg in the centre.
Sprinkle with corn seeds and spread a little vinaigrette over each plate.
