US Highbush - Blueberry and Spinach Salad with Hot Bacon Dressing

Restaurant Hospitality

Wed, 2008-06-25 16:37

BLUEBERRY AND SPINACH SALAD WITH HOT BACON DRESSING

Yield: 4 portions

Source: Mythos Restaurant, Universal Studios, Orlando, FL., Executive Chef Steven Jayson and Chef Mark Wachowiak

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Ingredients
Chopped applewood-smoked bacon 4 slices Chopped red onion 2 cups Sugar 2 tablespoons Sherry wine 1 ounce (2 tablespoons) White balsamic vinegar 4 ounces (1/2 cup) Cornstarch 1 tablespoon Chicken broth 2 ounces (1/4 cup) Salt 1/4 teaspoon Ground black pepper 1/4 teaspoon Baby spinach 12 ounces (about 5 quarts) Fresh blueberries 8 ounces (about 2 cups)	Grape tomatoes, halved 4 ounces (about 1 cup) Blue cheese crumbles 4 ounces (about 1 cup) Bacon bits 2 ounces (about 1/4 cup) Protein options: Chicken, beef, shrimp or scallops, 6 ounces for each serving well seasoned and grilled
Directions
1. In a skillet, over medium heat, sauté bacon until crisp, about 7 minutes. Add onion; cook, stirring, until translucent, about 4 minutes. Add sugar; cook, stirring, 1 minute. Deglaze pan with sherry. 2. Add vinegar and 6 ounces water; bring to boil. Reduce heat and simmer 5 minutes. 3. Combine cornstarch and chicken broth; add to simmering liquid, stirring rapidly; continue cooking until dressing is thickened, about 3 minutes. Stir in salt and pepper. Use immediately or chill and reheat as needed. (Yield: about 12 ounces) 4. At service, in a large bowl, toss spinach with 8 ounces of the hot dressing. 5. On each of four large plates, divide dressed spinach (about 5 cups per plate). Sprinkle each serving with 1/2 cup blueberries, 1/4 cup tomatoes, 1/4 cup cheese crumbles and 1 tablespoon bacon bits. 6. According to order, place hot protein on side of salad. Serve immediately.

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