Recipes: Salads & Sides

Blueberry and Spinach Salad with Hot Bacon Dressing

     

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

Ingredients

      • Applewood-smoked bacon, chopped: 4 slices
      • Red onion, Chopped: 2 cups
      • Sugar: 2 tablespoons
      • Sherry Wine: 1 ounce (2 tablespoons)
      • White balsamic vinegar: 4 ounces (½ cup)
      • Cornstarch: 1 tablespoon
      • Chicken broth: 2 ounces (¼ cup)
      • Salt: ¼ teaspoon
      • Ground Black Pepper: ¼ 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 ¼ cup)

Instructions

  • 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
  • Add vinegar and 6 ounces water
  • Bring to boil
  • Reduce heat and simmer 5 minutes
  • 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)
  • At service, in a large bowl, toss spinach with 8 ounces of the hot dressing
  • On each of four large plates, divide dressed spinach (about 5 cups per plate)
  • Sprinkle each serving with ½ cup blueberries, ¼ cup tomatoes, ¼ cup cheese crumbles and 1 tablespoon bacon bits
  • According to order, place hot protein on side of salad
  • Serve immediately

Notes

  • Number of servings (yield): 4
  • Protein options: Chicken, beef, shrimp or scallops, well seasoned and grilled 6 ounces for each serving