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| Blueberry & Spinach Salad
with Hot Bacon Dressing Ingredients: Applewood-smoked bacon, chopped: 4 slices Red onion, Chopped: 2 cups Sugar: 2 tablespoons Sherry Wine: 1 ounce (2 tablespoons) White balsamic vinegar: 4 ounces (½ cup) Cornstarch: 1 tablespoon Chicken broth: 2 ounces (¼ cup) Salt: ¼ teaspoon Ground Black Pepper: ¼ teaspoon Baby spinach: 12 ounces (about 5 quarts) Fresh blueberries: 8 ounces (about 2 cups) Grape tomatoes, halved: 4 ounces (about 1 cup) Blue cheese crumbles: 4 ounces (about 1 cup) Bacon bits: 2 ounces (about ¼ cup) Instructions: 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 Add vinegar and 6 ounces water Bring to boil Reduce heat and simmer 5 minutes 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 ounces) At service, in a large bowl, toss spinach with 8 ounces of the hot dressing On each of four large plates, divide dressed spinach (about 5 cups per plate) Sprinkle each serving with ½ cup blueberries, ¼ cup tomatoes, ¼ cup cheese crumbles and 1 tablespoon bacon bits According to order, place hot protein on side of salad. Serve immediately |
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Springs Blueberry Farm 7235, FM 607, Brownsboro, Texas, 75778 All right reserved Echo Springs Blueberry Farms 2012
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