Wilted Spinach With Cherries And Goat Cheese 34 Food

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

Ingredients

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

CREAMED SPINACH WITH CHèRE

Creamed Spinach with Chère image

Categories Milk/Cream Cheese Dairy Leafy Green Side Goat Cheese Spinach Fall Bon Appétit

Yield Serves 4

Number Of Ingredients 5

Ingredients

3 10-ounce packages ready-to-use spinach leaves
1/2 cup whipping cream
2 ounces soft fresh goat cheese (such as Montrachet)
1 large shallot, minced
1/2 teaspoon grated lemon peel

Steps:

Preheat oven to 250°F. Bring 2 inches of water to boil in large pot. Add spinach and cook just until wilted, constantly pressing spinach down into water, about 2 minutes. Transfer 1/2 cup cooking liquid to medium skillet and reserve. Drain spinach into colander, firmly pressing out excess water. Transfer spinach to oven-proof platter. Place in oven to keep warm.
Add cream, goat cheese, shallot and lemon peel to cooking liquid in skillet. Stir over medium-high heat until sauce is thick and reduced to 2/3 cup, about 6 minutes. Season with salt and pepper.
Pour sauce evenly over spinach. Serve immediately.

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