Recipe:Salade d'epinards et chevre

Ingredients

Salad

• 1 lb. spinach, cleaned well and dried
• 1/2 lb goat bacon
• chevre cheese
• grape tomatoes
• walnuts

Dressing

• 1/2 cup safflower oil
• 1/4 cup champagne vinegar
• 1 tbsp sugar
• pinch salt and pepper
• 1/4 tsp dijon mustard
• 1/4 tsp fresh tarragon

Directions

• Add mustard and herbs to vinegar, and whisk in oil.
• Cook bacon in pan and remove, leaving fat in pan.
• Blanch spinach in the rendered goat bacon fat
• Toss spinach with dressing
• Plate individually in this order: greens, bacon, tomatoes, cheese, walnuts

Serve as first course, or, in the French fashion, before dessert.