Emeril's Spinach, Dried Cherry and Goat Cheese Salad With Warm |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This came from Emeril. He aired this recipe in 2004. I am excited to serve it at Thanksgiving 2007. It is quick, flavorful, and beautiful. Ingredients:
8 ounces bacon, diced |
1/2 cup finely chopped red onion |
1 teaspoon minced garlic |
1/4 teaspoon fresh ground black pepper |
1 pinch salt |
1 1/2 tablespoons creole mustard |
1/4 cup red wine vinegar |
2 tablespoons sugar |
1/2 cup dried cherries |
1/4 cup vegetable oil |
8 cups fresh spinach, tough stems removed, washed and spun dry (about 12 ounces) |
1 large orange, segmented |
4 ounces goat cheese, crumbled |
Directions:
1. n a large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels and pour off all but 1/4 cup of grease from the pan.
2. To the fat in the pan, add the onions and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic, pepper, and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar and cook, stirring to de-glaze the pan. Add the sugar and stir to dissolve. Add the cherries and cook, stirring, until slightly plumped and warmed through, about 1 minute. Remove from the heat and whisk in the oil. Return the bacon to the pan and adjust the seasoning, to taste.
3. In a large bowl, toss the spinach with the warm dressing. Divide the salad among 4 salad plates, arrange the orange segments around the edges, crumble the goat cheese over the top and serve.
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