WARM SPINACH SALAD
Source: Andrew McCoy and Scott's Seafood Grill and Bar
Servings: 6
HOT BACON BALSAMIC VINAIGRETTE:
7 egg yolks*
1 1/2 cups extra virgin olive oil
1/2 cup Balsamic vinegar
1/4 pound cooked bacon, drained, crumbled
1 shallot, roasted
3 cloves garlic, roasted
1 tablespoon Dijon mustard
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
SPINACH SALAD:
3 cups spinach
1 egg, chopped
2 teaspoons bacon bits
1 shallot, roasted
1 teaspoon feta cheese
3 Belgian endive leaves
4 jumbo shrimp, (16-20 size), grilled
HOT BACON BALSAMIC VINAIGRETTE:
With a blender or hand mixer, emulsify egg yolks and oil until thick and creamy. Add vinegar and all other ingredients, and season to taste with salt and pepper.
SPINACH SALAD:
Heat dressing over low heat and toss with spinach until it begins to wilt.
Plate spinach and garnish with the rest of the ingredients, placing grilled shrimp/prawns on top.
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