Yield: 4 Servings
|½ cup||Bacon cut into 1/4\" strips|
|½ cup||Green onions; coarsely chopped|
|2½ cup||White vinegar|
|3 teaspoons||Grey Poupon mustard|
|½ cup||Fresh mushrooms; sliced|
|\N \N||Fresh ground pepper|
|2 teaspoons||Granulated sugar|
|\N \N||Fresh spinach for 4 people|
|\N \N||Russian vodka|
In a 10 inch fry pan, saut the bacon until halfdone; drain grease.
Continue to cook until bacon becomes transparent and starts to become crisp. Add green onions; cook stirring constantly until onions are soft.
Add vinegar and sprinkle in sugar. Stir until ingredients are well mixed.
Reduce liquid until you can see the bottom of pan when you pass your fork through the mixture. Add mustard. Mix until dressing has taken on a consistency of diluted mustard. Grab the handle of the pan and tilt towards you leaving top half of pan over flame. When empty portion of pan becomes hot, pour vodka into that part of the pan. This will ignite the vodka. Add enough to make a good amount of sauce. While dressing is reducing, wash and dry about ½ to ¾ pound fresh spinach in salad bowl. Add mushrooms. Pour on dressing and toss. Add croutons, salt and pepper; toss. Serves 4.
3322 NORTH TURNBULL DRIVE
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .