Monday, October 10, 2011

Spinach Endive Salad

Spinach, Endive salad
Serves 6

4 bacon slices
1/4 cup balsamic vinegar
4 tsp Dijon mustard
1/2 cup crumbled blue cheese (optional)
1/4 medium-sized red onion, thinly sliced
2 tsp chopped fresh parsley
1/2 tsp each salt and ground black pepper
1 (10-oz) package fresh baby spinach
1 head Belgian Endive, cut into 8 slices length divisions
Crumbled blue cheese (optional)

FRY bacon in a large skillet until crisp, remove and drain on paper towels, reserve about 1/4 cup drippings in skillet. Crumble bacon and set aside.

Combine vinegar, mustard, and, if desired, 1/2 cup crumbled blue cheese, stirring until mixture is smooth. Set-aside.

Saute onion in the drippings for a few minutes and then add vinegar mixture and over medium heat, stir to coat.

Add bacon, parsley, spinach, Endive, salt and pepper. Throw in skillet until combined. Serve immediately.

Pass further crumbled blue cheese, for those who know how to top salad.

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