Bacon the way it's suppose to be!

12 oz Ocean Mist Farms Spinach picked and washed

1/2 ea Radicchio Lettuce, chopped

8 oz Red Fingerling Potatoes, blanched and quartered

12 ea Ocean Mist Farms Baby Artichokes, cooked and quartered

2 ea pomegranates (one for seeds, one juiced)

8 oz Baker’s Double Smoked Bacon, Slab

1/2 ea small Onion, sliced

1 clove Garlic, shaved

1/8 cup Sherry Vinegar

1/8 cup Pale Dry Sherry

1/8 cup Olive Oil

2 oz Pecorino Romano Cheese, Shaved

Salt and Pepper


This is a banging colorful salad for a chilly day, warm crispy smoked bacon, baby artichokes, meaty potatoes and the sweet pop of pomegranates complement one another nicely.


• Slice and cut the bacon into strips, add cold water and bring to a boil, strain then add to a sauté pan, cook on medium heat until golden and slightly crispy. Strain reserving the fat.

• In the same pan, heat about half of the remaining bacon fat.

• Add the potatoes, artichokes, garlic and onions and sauté until a little caramelized

• Add the sherry vinegar, sherry, olive oil, . cup pomegranate juice,

radicchio, bacon salt and pepper then toss.

• Remove from the heat and place in a large bowl.

• Add the spinach and pomegranate seeds to the hot mixture and serve.

• Finish with freshly shaved Pecorino cheese and extra pomegranate seeds

Chef Tony Baker, Baker’s Bacon, Monterey CA

Download the recipe here (Click Here Warm Spinach and Pomegranate Salad with fingerling potatoes and Sherry Bacon Vinaigrette)

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