Blueberry and Spinach Salad with Hot Bacon Dressing
Mythos Restaurant, Universal Studios, Orlando, FL, Executive Chef Steven Jayson and Chef Mark Wachowiak
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
Notes
- Number of servings (yield): 4
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Protein options: Chicken, beef, shrimp or scallops, well seasoned and grilled 6 ounces for each serving