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Blueberry, Blue Cheese and Baby Spinach with Bacon Dressing

Blueberry11

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4
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INGREDIENTS

4 slices chopped applewood-smoked bacon
2 cups chopped red onion
2 tbsp. sugar
2 tbsp. sherry wine (about 1 oz.)
1/2 cup white balsamic vinegar (about 4 oz.)
1 tbsp. cornstarch
1/4 cup chicken broth (about 2 oz.)
1/4 tsp. salt
1/4 tsp. ground black pepper
12 oz. baby spinach (about 5 qt.)
2 cups fresh blueberries (about 8 oz.)
1 cup grape tomatoes, halved (about 4 oz.)
1 cup blue cheese crumbles (about 4 oz.)
1/4 cup bacon bits (about 2 oz.)
24 oz. chicken, beef, shrimp or scallops, well seasoned and grilled

INSTRUCTIONS

  1. 1
    In a skillet, over medium heat, sauté bacon until crisp, about 7 minutes. Add onion; cook, stirring, until translucent, about 4 minutes. Add sugar; cook, stirring, 1 minute. Deglaze pan with sherry.
  2. 2
    Add vinegar and 6 oz. water; bring to boil. Reduce heat and simmer 5 minutes.
  3. 3
    Combine cornstarch and chicken broth; add to simmering liquid, stirring rapidly; continue cooking until dressing is thickened, about 3 minutes. Stir in salt and pepper. Use immediately or chill and reheat as needed. (Yield: about 12 oz.)
  4. 4
    At service, in a large bowl, toss spinach with 8 oz. of the hot dressing.
  5. 5
    On each of four large plates, divide dressed spinach (about 5 cups per plate). Sprinkle each serving with 1/2 cup blueberries, 1/4 cup tomatoes, 1/4 cup cheese crumbles and 1 tbsp. bacon bits.
  6. 6
    According to order, place hot protein on side of salad. Serve immediately.

notes

Mythos Restaurant, Universal Studios, Orlando, FL . Executive Chef Steven Jayson and Chef Mark Wachowiak

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cuisines North & South American, Other North American
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