Warm spinach salad with pecan & bacon dressing

4 servings

Ingredients

Quantity Ingredient
½ pounds bacon; small-diced
1.00 cup julienne red onion
1.00 cup roasted pecans
1.00 tablespoon minced garlic; plus
2.00 teaspoon minced garlic
¼ cup rice wine vinegar
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 cup goat's cheese; room temperature
2.00 tablespoon sour cream
¼ cup sauteed leeks
1.00 egg; beaten with
2.00 tablespoon milk
½ cup flour
⅔ cup bread crumbs
3.00 tablespoon olive oil
4.00 cup fresh spinach; cleaned and stemmed
1 === garnish ===
1 edible flowers
1 black pepper mill

Directions

In a saute pan, render the bacon until crispy. Remove the bacon. In the bacon fat, saute the onions for 1 minute. Remove from the heat and pour into a mixing bowl, bacon fat and all. Wisk in the bacon, pecans, tablespoon of garlic and vinegar. Season with salt and black pepper. In a mixing bowl, combine the cheese, sour cream, 2 teaspoons of garlic and the leeks together. Season with salt and pepper. Form the mixture into 1-ounce cakes. Dredge the cakes in the flour. Dip the cakes in the egg wash, removing any excess. Dredge in the bread crumbs, coating each side completely. In a saute pan, heat the olive oil. Pan-fry each cake for 2 minutes on each side, or until golden brown and heated all the way through. Remove and drain on a paper-lined plate. Season with salt and pepper. Toss the spinach with the dressing. Arrange the cakes around the greens. Garnish with edible flowers and black pepper. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2369 broadcast 10-09-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-24-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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