Another from Chef Maxwell:
1/2 c chopped, toasted pecans
1 pound asparagus spears, rinsed, ends trimmed, blanched
7 bacon strips, diced
1 tbsp sugar
1/3 c plus 2 tbsp vinegar
1 tbsp Dijon mustard
3 tbsp olive oil
salt and pepper to taste
8 oz spinach leaves, rinsed
8 oz strawberries, rinsed, hulled, and sliced
To toast pecans, place nuts in a baking pan and bake in a 350F oven until golden, about 10 minutes. Set aside.
To blanch asparagus, place spears in boiling water for 1-2 minutes; remove and cool immediately in ice water. Set aside to drain.
Heat diced bacon in a skillet, and render until the bacon is crispy and all the fat is melted. Remove the bacon for later use. Remove bacon fat from heat and whisk in sugar and vinegar, then mustard, season with salt and pepper.
Toss spinach in 2 tbsp of the warm dressing and arrange on a large plate. gently toss strawberries in dressing and scatter over the spinach. Dress asparagus spears and arrange over salad. Sprinkle completed salad with bacon pieces.
Note: The vinegar should be something flavorful but complimentary such as balsamic, malt or fig-infused.
1/2 c chopped, toasted pecans
1 pound asparagus spears, rinsed, ends trimmed, blanched
7 bacon strips, diced
1 tbsp sugar
1/3 c plus 2 tbsp vinegar
1 tbsp Dijon mustard
3 tbsp olive oil
salt and pepper to taste
8 oz spinach leaves, rinsed
8 oz strawberries, rinsed, hulled, and sliced
To toast pecans, place nuts in a baking pan and bake in a 350F oven until golden, about 10 minutes. Set aside.
To blanch asparagus, place spears in boiling water for 1-2 minutes; remove and cool immediately in ice water. Set aside to drain.
Heat diced bacon in a skillet, and render until the bacon is crispy and all the fat is melted. Remove the bacon for later use. Remove bacon fat from heat and whisk in sugar and vinegar, then mustard, season with salt and pepper.
Toss spinach in 2 tbsp of the warm dressing and arrange on a large plate. gently toss strawberries in dressing and scatter over the spinach. Dress asparagus spears and arrange over salad. Sprinkle completed salad with bacon pieces.
Note: The vinegar should be something flavorful but complimentary such as balsamic, malt or fig-infused.
