posted by lake monster 03-01-103 8:01 AM
Hot Spinach Salad
1/4 cup sherry vinegar
1 Tbl. Dijon mustard
1/2 tsp. salt
1/2 Tbl. pepper
2/3 cup olive oil
1/2 cup walnut oil
2 oz. bacon
1 oz. Spanish piquillo peppers
1 oz. brandy
10 oz. baby spinach
2 oz. roasted almonds
1 oz. goat cheese
To make the sherry vinaigrette dressing, combine sherry vinegar, mustard, salt and pepper in a blender or food processor. Slowly drizzle in olive oil and walnut oil until all the ingredients are mixed together. This makes 2 cups, so you'll have some extra.
Saute bacon and peppers for 2 minutes. Drain off grease and deglaze the pan with brandy. Caution: the pan will flame. Cook until the flame subsides, then add 2 oz. of the sherry vinaigrette. Reduce heat, then toss with baby spinach, almonds and goat cheese. Serves 2.
Recipe from Chris Sparkman, Waterfront Seafood Grill