Dried Cherry And Goat Cheese Salad With Dijon Vinaigrette Food

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EMERIL'S SPINACH, DRIED CHERRY AND GOAT CHEESE SALAD WITH WARM



Emeril's Spinach, Dried Cherry and Goat Cheese Salad With Warm image

This came from Emeril. He aired this recipe in 2004. I am excited to serve it at Thanksgiving 2007. It is quick, flavorful, and beautiful.

Provided by tornadoes three

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces bacon, diced
1/2 cup finely chopped red onion
1 teaspoon minced garlic
1/4 teaspoon fresh ground black pepper
1 pinch salt
1 1/2 tablespoons creole mustard
1/4 cup red wine vinegar
2 tablespoons sugar
1/2 cup dried cherries
1/4 cup vegetable oil
8 cups fresh spinach, tough stems removed, washed and spun dry (about 12 ounces)
1 large orange, segmented
4 ounces goat cheese, crumbled

Steps:

  • n a large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels and pour off all but 1/4 cup of grease from the pan.
  • To the fat in the pan, add the onions and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic, pepper, and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar and cook, stirring to de-glaze the pan. Add the sugar and stir to dissolve. Add the cherries and cook, stirring, until slightly plumped and warmed through, about 1 minute. Remove from the heat and whisk in the oil. Return the bacon to the pan and adjust the seasoning, to taste.
  • In a large bowl, toss the spinach with the warm dressing. Divide the salad among 4 salad plates, arrange the orange segments around the edges, crumble the goat cheese over the top and serve.

Nutrition Facts : Calories 559.3, Fat 48.2, SaturatedFat 16.2, Cholesterol 61, Sodium 770.8, Carbohydrate 17.5, Fiber 3, Sugar 12.5, Protein 15.4

WARM GOAT CHEESE SALAD WITH DRIED CHERRIES AND PANCETTA VINAIGRETTE



Warm Goat Cheese Salad with Dried Cherries and Pancetta Vinaigrette image

Categories     Salad     Sauté     Goat Cheese     Cherry     Lettuce     Gourmet

Yield Serves 4 generously

Number Of Ingredients 9

8 cups mesclun (mixed baby greens), washed and dried
4 ounces dried cherries (about 1 cup)
6 ounces soft mild goat cheese
1/4 teaspoon freshly ground black pepper, or to taste
a 1/2-pound piece of pancetta (Italian unsmoked cured bacon), cut into strips about 1/8-inch thick and 1 inch long
1/4 cup olive oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh thyme leaves
6 tablespoons sherry vinegar

Steps:

  • In a large serving bowl, combine mesclun and dried cherries. Crumble goat cheese on top and sprinkle with pepper.
  • In a large skillet cook pancetta in oil over moderate heat, stirring, until lightly browned. Pour off about 3 tablespoons (about 1/3 cup should be left in skillet with pancetta). Add garlic and sauté mixture, stirring, until garlic is golden. Carefully add thyme and vinegar. Increase heat to moderately high and boil mixture 1 minute.
  • Add hot vinaigrette to salad and toss. Serve salad immediately.

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