Yield: 4 Servings
|2||Bunches crisp fresh spinach|
|¾ cup||Cubed Canadian bacon|
|2||Cloves garlic; finely chopped|
|½ teaspoon||Dry English mustard|
|5 tablespoons||Brown sugar|
|⅓ cup||Malt vinegar|
|Pepper; freshly ground|
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.
CARMEL VALLEY ROAD, CARMEL.
WINE:R. MONDAVI NAPA GAMAY, 1977 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .