Warm Spinach Salad with Roasted Pecan and Bacon Dressing with Goat Cheese
- 1/2 pound bacon, small diced
- 1 cup julienned red onion
- 1 cup roasted pecans
- 1 tablespoon plus 2 teaspoons minced garlic
- 1/4 cup rice wine vinegar
- Salt and freshly ground black pepper
- 1 cup goat cheese, room temperature
- 2 tablespoons sour cream
- 1/4 cup sauteed leeks
- 1 egg beaten with 2 tablespoons milk
- 1/2 cup flour
- 2/3 cup bread crumbs
- 3 tablespoons olive oil
- 4 cups fresh spinach, cleaned and stemmed
- Edible flowers
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. Whisk in the bacon, pecans, tablespoon of garlic and vinegar. Season with salt and black pepper. In a mixing bowl, combine the cheese, sour cream, teaspoon of garlic and 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.
Recipe courtesy of Emeril Lagasse