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 sponsored by 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 ...
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