Warm Spinach Salad with Bacon & Pecan-Tangerine Vinaigrette
3 tangerines
4 slices of bacon
2 handfuls of baby spinach
1/4 cup toasted pecan oil
Salt and pepper to taste
Preheat oven to 325f. Lay bacon out on a lined baking dish and bake until
just crispy. Cool bacon on a paper towel to absorb excess fat and then cut
into half inch long pieces.
On the smallest side of a cheese grater, zest 2 tangerines
(making sure not to include the white pith) and place in a small bowl. Juice
these two tangerines and add to the zest. Peel the remaining tangerine and
slice into rounds and place in a circle on the serving plate.
In a large saute pan warm the bacon and pecan oil over medium heat. Once the
bacon begins to foam add the tangerine juice and let simmer for one minute.
Add the spinach. Turn and stir constantly for 30 seconds. You should not wilt
the spinach completely, only just warm it. Pile spinach high inside the circle
of tangerine rounds. Serve immediately.
Yield: 2 servings.
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