Generally, recipes I post contain cheese… but this came out sooo tasty, I made an exception… The Man and I are members of a local CSA, Jan and Zen’s Garden. Part of our weekly bounty included spinach (and beets) which I have made into several salads. Today’s turned out particularly yummy… here’s what I did…
Keep in mind, I rarely measure, I just throw stuff together that seems to work and taste the way The Man and I like…
Ingredients:
Spinach
Pork Jowl Bacon, cubed and fried – drained; reserve the fat (This is closer to ham in texture and taste than “regular” bacon)
Boiled eggs – chopped
Grapes – halved
Pear – cubed
Beets – sliced or cubed – from CSA – I boiled them; that’s all.
Pecan halves
Sugar
Dressing:
Modena Balsamic Vinegar
Pear Preserves (You can use any preserves, jellies, fruit spreads you have – I use a different one every time I make this salad. Another favorite around here is Kelly’s Jelly’s Marionero Jelly – adds a nice heat to the salad.)
EVOO
Preparations:
Dressing:
Over medium heat, reduce Balsamic Vinegar to one-quarter of amount. Add one dollop of pear preserves (mine were a gift from friend, Judy Smith) and a splash of EVOO. Mix until smooth. Set aside.
Salad:
Boil eggs, cool and chop into small pieces.
Cube and Fry the Pork Jowl Bacon until crisp. Drain on towels and reserve fat in pan.
Toss pecans in sugar and add to pork jowl fat. Toss and toast in pan until just browning to release the oil.
Prepare grapes, pear and beets.
Toss all ingredients with bacon and dressing.
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