Spinach Salad And Fried Chèvre Food

SPINACH SALAD AND FRIED CHèVRE

Steps:

• Heat a skillet over medium- medium high heat and add chopped bacon. Cook, stirring occasionally until bacon is browned and crisped. Transfer the bacon to a plate lined with paper towels and set aside. Reserve 2 tablespoons of rendered bacon fat for the dressing.
• Add the spinach, onion, mushrooms, tomatoes and cucumber in a salad bowl or arrange on a platter.
• Peel the eggs and slice them into quarters - set aside.

PERFECT SPINACH SALAD

Steps:

• Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
• Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
• Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
• Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs.
• Make the hot bacon dressing:
• Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
• Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams

EASY FRIED SPINACH

Steps:

• Melt the butter with the canola oil in a large skillet over medium heat until it stops bubbling. This allows the water from the butter to evaporate. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the spinach leaves and cook for about 5 minutes while stirring, until the leaves are dark and are about 1/4 of their original size.

WILTED SPINACH SALAD WITH CHEVRE-WALNUT CUPS

Steps:

• Sherry Vinaigrette:.
• In a small microwave safe bowl, whisk together the vinegar and mustard. Add the shallot. While whisking slowly, pour in the olive oil and whisk until mixture thickens slightly. Set aside.
• Walnut Cups:.
• Preheat oven to 350 and grease a mini muffin tin. Combine the walnuts and salt in a food processor and pulse to finely grind walnuts. Add the flour and egg white and process till well mixed. Place about 1 T of mixture into each greased mini muffin cup and press on bottom and sides to form cups. Bake for 12 to 15 minutes till golden. Remove and let cool completely on wire rack.
• Salad:.
• Rinse spinach well, remove stems and pat dry. Rinse and dry the watercress and mint.
• Preheat the oven to 375. Put 1-2 T of chevre in each walnut cup. Drizzle with a little of the vinaigrette and top with a walnut half, if desired. Place on a baking sheet.
• in a large salad bowl, toss the spinach, watercress, mint, garlic and oregano to combine.
• Bake the filled walnut cups for about 4 minutes, till bubbling.
• Put the vinaigrette in a loosely covered container in the microwave and heat on high for 1 1/2 minutes, till bubbline hot. Uncover carefully and whisk to blend.
• Put one-eighth of the greens on each salad plate. Top with one of the warm walnut cups and immediately drizzle the hot dressing over each plate. Season with pepper if desired and serve immediately.
• For an entree version of this salad, you could add some cooked chicken.