Fresh Spinach Maison

Categories: Salad

Serves: 4 Servings

Ingredients:

2 Bunches crisp fresh spinach
3/4 c Cubed Canadian bacon
2 Cloves garlic; finely
-chopped
1/2 ts Dry English mustard
4 tb Worcestershire
2 ds Tabasco
5 tb Brown sugar
1/3 c Malt vinegar
1/4 c Cognac
Salt
Pepper; freshly ground

Instructions:
Wash & stem spinach leaves, towel dry & set aside in a large salad bowl.
Fry bacon in saucepan until cubes are semi-crisp. Retain bacon fat. Add
garlic, mustard, Worcestershire, Tabasco & sugar. Blend well with wooden
spoon over medium heat. Add vinegar & keep blending the dressing until it
comes to a boil. Remove from heat. Pour liquid over spinach leaves, holding
bacon back in saucepan. Toss leaves with dressing. Place spinach on warm
salad plates. Add Cognac to bacon bits in saucepan. Flame bacon with Cognac
& sprinkle flamed bacon bits over the spinach. Add salt & pepper to taste.

THE COVEY

CARMEL VALLEY ROAD, CARMEL.

WINE:R. MONDAVI NAPA GAMAY, 1977

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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