Kitchen Conservatory’s Anne Cori will be cooking on TV. Set your recorder for Show Me St. Louis on Channel 5 on Monday, May 7 at 3 pm. She will demonstrate a lovely salad for Mother’s Day.

Spinach Salad with Poached Eggs

• fresh spinach, washed and dried
• pancetta or bacon, chopped, cooked until crisp, and drained
• red bell pepper, roasted, peeled and sliced into strips
• poached eggs

To roast the pepper, char the skin on an open burner. Put in a bowl and cover to steam off the skin. Remove the skin, cut out the seeds, and cut into strips.

To poach the eggs, bring a saute pan of water to a simmer. Add salt and a little vinegar. Stir the water. Carefully add the eggs and gently cook until the white has set. Remove with a slotted spoon and drain the excess water on a tea towel before serving.

for the dressing:

• 2 cups apple juice
• 2 tablespoons apple cider vinegar
• 1/3 cup olive oil
• salt and pepper

Bring the apple juice to a boil and cook on high until reduced to 2 tablespoons, about 20 minutes. Whisk with the vinegar and seasonings. While whisking constantly, slowly pour in the olive oil. Dress the salad.