Salad of Roasted Walnuts with warm Bacon Vinaigrette
½ pound bacon
1½ tsp salt
2 cups yellow onions chopped
¼ tsp black pepper
1 cup walnut pieces
2 tsp chopped garlic
¼ cup balsamic vinegar
½ cup olive oil
1 10 oz bag fresh spinach (washed and well trimmed)
¼ pound blue cheese crumbles
Cook the bacon in a large sauté pan over medium high heat until slightly crisp. (abot 10 minutes) Add the onions 1 tsp salt and ¼ tsp of the pepper. Cook stirring until the onions are wilted and lightly golden, about 5 minutes. Add walnuts and cook another 5 minutes, stirring often.
Remove from heat. Add the garlic and stir the mixture for 30 seconds. Add the vinegar and oil. Mix well.
Place spinach in a large salad bowl and toss lightly with ½ the salad dressing and remaining ½ tsp of salt and pepper.
Divide the spinach into 8 equal portions and mound the center of each plate. Sprinkle each with equal portions of the cheese. Keep remaining salad dressing warm for those who wish to have more on their salad. Serve immediately.
PREP TIME: 15 min
TOTAL TIME: 20 min
I adapted this recipe from one of my favorite TV chef's Emeril Lagasse. (mine is better than his!)
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