Don’t be intimidated!  Rack of lamb is certainly a beautiful and “royal” looking dish, however truth be told, the oven does most of the work.  More on that in a few…but first, let’s get started with one of my favorite things…arugula!

Take Me Right To Part II: The Entree!

1st Course:  Arugula Salad with a Bacon – Bleu Cheese Vinaigrette and Slow Poached Egg

Couple things to note:    First of all, if you happen not to be a fan of arugula, in most of my dishes, spinach could be substituted with no problem (I just prefer the peppery flavor of arugula personally).  Secondly, one of the conscious efforts I do make to balance my diet is to be somewhat “in the know” about what it is I’m cooking and ultimately ingesting.  That being said, I happen to know that rack of lamb is high in fat and cholesterol.  This is not all bad as most of the fat in a rack of lamb is unsaturated (good fat) and it also contains a ton of protein.  Knowing this information, I will probably tend to focus on vegetables for the rest of the dish(es) I’m preparing for this meal; thus the “balance”.

The Goods (per salad / person):

1. Arugula (handful)
2. Shallot (1 Tbsp chopped)
3. Lemon (Juice of 1/2)
4. Bleu Cheese (1 Tbsp)
5. Bacon (1 slice – cut into small strips {lardons})
6. Egg (1)
7. White wine

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