As we continue our quest to find the perfect recipe with bacon, Jeff Glick the Executive Chef of Embassy Suites Outdoor World has sent us his Spinach Salad with Apple Bacon, Gorgonzola and Warm Tangerine Dressing.
Embassy Suites serves bacon and eggs over 9,000 times a day! That means they need to know how to do it right. Jeff is a contributor to the website http://www.myomelet.com. Check out that site to see some of his recipe creations.
For the dressing:
4 oz Apple Bacon julienne
2 medium shallots thick julienne
1 Cup tangerine juice
2 T champagne vinegar
1 oz extra virgin olive oil
1t coarse ground black pepper
In a large pan brown bacon in olive oil over medium heat. Cook until bacon is crispy. Add shallots and cook until soft and translucent. Add tangerine juice, and vinegar. Turn heat to high and reduce until mixture thickens. Keep dressing warm, but not hot.
For the salad:
4 cups spinach
4 oz Gorgonzola, crumbled
2 tangerines, segmented
2 oz pine nuts, toasted (optional)
In a large bowl, toss spinach, ½ of the gorgonzola together with the dressing.
Divide equally onto four plates. Garnish with remainder of the cheese, tangerine segments, and pine nuts. Serve immediately.
Suggestion: For an entree salad, simply top with grilled chicken or shrimp.
Signing off at Pigging out!
Rocco “Boss Hog” Loosbrock
(NewsBlaze readers use coupon code Blaze to get 10% off your next bacon order)