For the salad: Boil eggs for about 10 minutes until they are hard-boiled. Rinse with cold water and set aside until cool enough to handle. Peel
hard-boiled eggs and chill.
Fry bacon and drain
on paper towels.
For the vinaigrette
: Through the feed opening of a running blender add, 1 at a time, the vinegar, pomegranate
, salt and pepper. Leaving the blender
running, add the olive oil
in a slow, thin stream. Strain through a fine mesh strainer
and set aside until needed.
For the tempura and sandwiches: Heat oil in a deep-fryer to 375 degrees F, or as directed in manufacturer's instructions for similar foods.
In a mixing bowl large enough to accommodate the stuffed sandwiches, combine flour, cornstarch
, and baking powder. Add seltzer water
in a stream while whisking constantly. Dip the stuffed sandwiches in the batter
to coat. Add, 1 at a time, to the deep-fryer basket which has been immersed in the hot oil. Fry until golden brown and drain on paper towels.
eggs and gently toss with spinach
, crumbled bacon, and avocado with enough of the dressing
Arrange salad on plates with tempura
fried stuffed sandwiches.