Wilted Spinach Salad With Vinaigrette
 
serves 4 
 
1 lb.  baby or young spinach leaves
1/4 cup  clarified butter or butter or olive oil, divided
1/4 lb.  bacon, cut in pieces
  or,
  prosciutto, cut in strips
1   garlic clove, crushed, peeled, minced
6 or 8   mushrooms, brushed clean and sliced
1/2   vidalia or sweet type onions sliced thin
3 Tbsp  white or balsamic vinegar
2 Tbsp  honey
1/4 cup  chopped pecans
1/2 cup  blue cheese or gorgonzola
  salt and pepper
 
remove tough stems from spinach. rinse and dry well. place in a bowl. in 
a large saute pan, fry bacon until crisp. drain bacon and set aside, or, 
place a large saute pan with over medium heat. add 2 tablespoons butter or 
olive oil. fry prosciutto for 1 or 2 minutes, add mushrooms and onions. 
saute the mushrooms and onions until they are slightly brown and tender, 
about 3 minutes. do not overcook. pour hot mixture over spinach in bowl. 
to the pan, add vinegar of choice (white or balsamic vinegar) and deglaze 
the pan. add rest of butter or oil and honey. warm the vinaigrette for 
about a minute and pour over the salad. toss to wilt and season. top with 
cheese gorgonzola. season with salt and pepper, sprinkle with pecans, and 
serve immediately. 
 
 
-- 
(ID: 11118) Mirror: rec.food.recipes: Mon, Aug 25, 2003


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