WARM SPINACH SALAD WITH GOAT CHEESE AND SWEET ONIONS By Wolfgang Puck
St. Paul Pioneer Press Makes 6 servings. 8 strips lean bacon, cut into 1/2-inch dice 1 large sweet onion, such as Vidalia, Maui or Walla Walla, peeled, thinly sliced into rings 1 teaspoon minced fresh garlic 3 tablespoons balsamic vinegar 1 tablespoon red-wine vinegar or sherry vinegar Salt Freshly ground black pepper 1/2 cup drained oil-packed sun-dried tomatoes, chopped 1/2 cup extra-virgin olive oil 1 prepacked bag (10 ounces) ready-to-serve fresh baby spinach leaves, soaked in ice water for 30 minutes and thoroughly dried 1 log (about 6 ounces) fresh creamy goat cheese, cut into 1/2-inch-thick slices To cook bacon: Heat large nonstick skillet over medium heat. Add bacon. Cook, stirring frequently, for 5 minutes or until browned and crisp. Using slotted spoon, remove bacon from skillet. Transfer to paper towels to drain. To saute onions: Pour off most of bacon fat, leaving thin coating in skillet. Add onion slices, separating them into rings. Saute over medium heat for 5 to 10 minutes or until they begin to turn caramel brown. Add garlic. Saute for 1 to 2 minutes or until translucent. Stir in balsamic vinegar, red-wine vinegar, salt and pepper to taste. Cook, stirring and scraping with wood spoon, until pan is deglazed. To add tomatoes: Add sun-dried tomatoes and olive oil. Cook, stirring continuously, just until ingredients are heated through and thoroughly combined. Remove from heat. To assemble: Arrange spinach on serving platter or individual salad plates. Arrange goat cheese on top. Sprinkle with bacon pieces. Using fork, remove onion rings from skillet. Arrange rings over salad. Spoon warm dressing from skillet. Drizzle over salad. Serve immediately. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
