Wilted Spinach Salad With Warm Sherry Vinaigrette

• Meat

  • 2 slices Bacon

• Produce

  • 4 cups Baby spinach, packed
  • 1/4 cup Cranberries, dried
  • 1 tsp Garlic
  • 1 Shallot

• Baking & Spices

  • 1/4 tsp Red pepper
  • 1 Sea salt to sprinkle
  • 1 Sea salt/ground pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Sherry vinegar see notes

• Nuts & Seeds

  • 1/4 cup Pecan, halves

• Dairy

  • 1 Salt cured egg yolk or parmesan

• Beer, Wine & Liquor

  • 1/4 cup Sherry see notes, dry

Found on beyondmeresustenance.com

Description

Ingredients

• 1/4 cup dried cranberries
• 1/4 cup dry sherry see notes
• 1 tablespoon sugar
• 1/4 cup pecan halves
• sea salt to sprinkle
• 2 slices bacon (1 per serving), cut into lardons (French term for slices)
• 1 shallot (or 1/2 small red onion), finely minced
• 1 teaspoon garlic
• 1/4 to 1/2 teaspoon crushed red pepper
• 2 tablespoons sherry vinegar see notes
• 4-5 cups baby spinach (packed)
• sea salt/ground pepper
• salt cured egg yolk or parmesan

Directions

• Place the cranberries and dry sherry in a small ramekin in the microwave for 1 minute. Set aside.
• Add the tablespoon of sugar to a small sauté pan over medium-high heat. When the sugar is melted and browning, add the pecans. Note: Do not burn the sugar! Stir the pecans around in the melted sugar until they are well-coated. Scoop them on to a piece of foil, and immediately salt them. When theyre cool, rough chop them.
• Once the cranberries are re-hydrated and the pecans are candied and chopped, you are read to get started.
• Add the bacon lardons (sliced bacon pieces) to a large sauté pan over medium-high heat. Cook until bacon is crisp. Remove to paper toweling with a slotted spoon.
• Add the shallot or red onion, garlic, and crushed red pepper to the bacon drippings. (If youre making several servings, or you have very fatty bacon, remove all but a tablespoon or two). Sauté until fragrant and shallot or onion are soft but not browned.
• Add the sherry vinegar. Bring to a boil, then turn off the heat.
• Stir the spinach into the vinaigrette, add the cranberries with their liquid and the candied pecans. Use salad tongs to toss it all together.
• To serve, top the wilted spinach with shaved salt-cured egg yolk or hard cheese. Enjoy!

Nutrition