Warm Spinach Salad W. Bacon Pecan Dressing & Goats Cheese |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is one of Emeril's recipes that's a bit special for company. I have also just made the spinach salad with the bacon & the pecans, and left out the goats cheese cakes, it's good that way too. Ingredients:
1/2 lb bacon, small diced |
1 cup red onion, thinly sliced |
1 cup roasted pecan |
5 teaspoons minced garlic |
1/4 cup rice wine vinegar |
salt and black pepper |
1 cup goat cheese, room temperature |
2 tablespoons sour cream |
1/4 cup sauteed leek |
1 egg, beaten with |
2 tablespoons milk |
1/2 cup flour |
2/3 cup breadcrumbs |
3 tablespoons olive oil |
4 cups fresh spinach, cleaned and stemmed |
Directions:
1. In a sauté pan, cook the bacon until crispy, remove and keep aside.
2. In the bacon fat, sauté the onions for 1 minute.
3. Remove from the heat and pour into a mixing bowl, bacon fat and all.
4. To the bowl add the crispy bacon, pecans, tablespoon of garlic and vinegar.
5. Season with salt and black pepper.
6. In another bowl, combine the cheese, sour cream, teaspoon of garlic and leeks together, and season the mix with salt and pepper.
7. Form the mixture into small cakes (about 1oz in size)& dredge them in the flour.
8. Dip the cakes in the egg wash, removing any excess.
9. Dredge in the bread crumbs, coating each side completely.
10. In a sauté pan, heat the olive oil.
11. Pan-fry each cake for 2 minutes on each side, or until golden brown and heated all the way through.
12. Remove and drain on a paper-lined plate.
13. Season with salt and pepper.
14. Toss the spinach with the dressing.
15. Arrange the cakes around the greens.
16. Serve warm with freshly ground black pepper.
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