Tuesday, January 12, 2010
Quite a thrill they gave us with the final score 51-45 over Green Bay. Even a non football fan such as me got caught up in the game and overtime.
We worked up an appetite so our neighbors prepared a wonderful feast. Kathy baked the King Crab, Pat grilled vegies and steak and I made Camelback Inn's Spinach Salad page 70.
Let's hope they get in the playoffs so we can do this again.
Spinach Salad with Warm Bacon Dressing
4 ounces bacon, chopped and cooked
1/4 cup Warm Bacon Dressing (below)
1 pound baby spinach
4 ounces goat cheese
1 Bartlett pear, sliced
Slightly heat the bacon and dressing in a saute pan. Pour over the spinach in a salad bowl and toss to coat. Crumble the goat cheese over the spinach mixture and top with the pear slices.
Warm Bacon Dressing
1 1/2 pounds peppered bacon, chopped
1/2 cup rice wine vinegar
2 teaspoons Dijon mustard
1 teaspoon whole grain mustard
Sugar to taste
salt and pepper to taste
Cook the bacon in a skillet until crisp. Remove the bacon to paper towels to drain and reserve for another purpose. Drain the bacon drippings from the skillet, reserving 3/4 cup. Mix the vinegar, Dijon mustard and whole grain mustard in a bowl. Heat the reserved bacon drippings in a saucepan until slightly warm. Whisk into the mustard mixture. Add the sugar, salt and pepper and mix well. Makes 1 1/4 cup
Note: Keep the goat cheese cool. It doesn't crumble when left at room temperature waiting for the overtime game to finish.
Pears are not ripe at this time of year so I substituted with apples. Apples and goat cheese are a great combination.
I only used a small amount of the dressing. Mixing the dressing in a jar was an easy way to transport it and have it ready to heat and pour.