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Warm Spinach Salad

Author/Submitted by: Recipe is courtesy of Andrew McCoy and Scott's Seafood Grill and Bar.
Servings: 6
Categories: Garlic / Haven't Tried / Low-Carb / Salads


Hot Bacon Balsamic Vinaigrette
1/2  cup  Balsamic vinegar
1 1/2  cups  extra virgin olive oil
1/4  pound  cooked bacon
1    shallot, roasted
3  cloves  garlic, roasted
2  teaspoons  brown sugar
1  tablespoon  Dijon mustard
1  teaspoon  Worcestershire sauce
7    egg yolks
    Salt and pepper, to taste

Spinach Salad
3  cups  spinach
1    egg, chopped
2  teaspoons  bacon bits
1    shallot, roasted
1  teaspoon  feta cheese
3    Belgian endive leaves
4    jumbo shrimp, (16-20 size)

1. Hot Bacon Balsamic Vinaigrette: With a blender or hand mixer, emulsify egg yolks and oil until thick and creamy. Add vinegar and all other ingredients, and season to taste with salt and pepper.

2. Spinach Salad: Heat dressing over low heat and toss with spinach until it begins to wilt. Plate spinach and garnish with the rest of the ingredients, placing grilled shrimp/prawns on top.

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