Warm Spinach Salad With Pecan & Bacon Dressing W Goat's Chee

Categories: Essnce13
Yield: 4 servings

1/2 lb Bacon; small-diced
1 c Julienne red onion
1 c Roasted pecans
1 tb Minced garlic; plus
2 ts Minced garlic
1/4 c Rice wine vinegar
Salt; to taste
Freshly-ground black pepper;
-to taste
1 c Goat's Cheese; room
-temperature
2 tb Sour cream
1/4 c Sauteed leeks
1 Egg; beaten with
2 tb Milk
1/2 c Flour
2/3 c Bread crumbs
3 tb Olive oil
4 c Fresh spinach; cleaned and
-stemmed
=== GARNISH ===
Edible flowers
Black pepper mill

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 - http://www.foodtv.com

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

11-24-1996

Recipe by: Emeril Lagasse

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