Warm Spinach Salad w Pecan & Bacon Dressing w Goat's Cheese

Recipe Ingredients

1/2 lb	227g / 8oz	Bacon - small-diced
1 cup	62g / 2.2oz	Julienne red onion
1 cup	237ml	Roasted pecans
1 tablespoon	15ml	Minced garlic - plus
2 teaspoons	10ml	Minced garlic
1/4 cup	59ml	Rice wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	146g / 5.1oz	Goat's Cheese - room temperature
2 tablespoons	30ml	Sour cream
1/4 cup	59ml	Sauteed leeks
1		Egg - beaten with
2 tablespoons	30ml	Milk
1/2 cup	31g / 1.1oz	Flour
2/3 cup	97g / 3.4oz	Bread crumbs
3 tablespoons	45ml	Olive oil
4 cups	948ml	Fresh spinach - cleaned and stemmed
		Garnish
		Edible flowers
		Black pepper mill

Recipe Instructions

In a saute pan, render the bacon until crispy. Remove the bacon. In the bacon fat, saute the onions for 1 minute. Remove from the heat and pour into a mixing bowl, bacon fat and all. Wisk in the bacon, pecans, tablespoon of garlic and vinegar. Season with salt and black pepper.

In a mixing bowl, combine the cheese, sour cream, 2 teaspoons of garlic and the leeks together. Season with salt and pepper. Form the mixture into 1-ounce cakes. Dredge the cakes in the flour. Dip the cakes in the egg wash, removing any excess. Dredge in the bread crumbs, coating each side completely.

In a saute pan, heat the olive oil. Pan-fry each cake for 2 minutes on each side, or until golden brown and heated all the way through. Remove and drain on a paper-lined plate. Season with salt and pepper. Toss the spinach with the dressing. Arrange the cakes around the greens. Garnish with edible flowers and black pepper.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2369 broadcast 10-09-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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