1 lb. baby spinach – washed & dried
4 oz. mushrooms – sliced thick
3 slices thick-cut bacon, cut in large dice
2 T. vegetable oil
1 peach, sliced
1 naval orange in segments
½ cup toasted walnuts or pecans
1 hard boiled egg, chopped
½ cup dried cranberries (optional)
½ cup bacon fat
2 T. sugar
1 T. honey
½ cup cider vinegar
1 T. balsamic vinegar
Juice of 1 orange
1 cup olive oil
Pinch red pepper flakes
Salt & black pepperDirections:
Place bacon in a pan and render over moderate heat until just crisp. Remove bacon to a paper towel. Keep fat warm – it is part of the dressing.
Saute mushrooms in 1 T. vegetable oil. Set aside. Place vinegars and sugar in another small pot, bring to boil.
Segment your orange, making sure to save the juice. When sugar/vinegar mixture is boiling, add honey, reserved orange juice.
Lower heat and slowly add olive oil, whisking as you do. Finish dressing with pepper flakes and season to taste.
Assemble spinach in large bowl and add A SMALL AMOUNT of dressing. Toss to cover leaves. Place this in a serving bowls, add all other ingredients and finish by dividing the remaining dressing over the top of your finished salads. Serve immediately!Presented by:
Chef Garrett ScanlanDate Aired:
January 22, 2013
Chef Garrett Scanlan