RECIPE: Wilted Spinach & Arugula Salad

A recipe from Roy's Restaurant

Warm Bacon Shallot Vinaigrette:
8oz Bacon - small dice
2oz Olive Oil
3oz Shallot - small dice
1oz Garlic - minced
1T Thyme - picked and minced
1T Basil - minced
8oz White Balsamic Vinegar
2ts Ground Black Pepper
1ts Kosher Salt
1T Whole Grain Mustard

For Plating:
1oz Goat Cheese – crumbled and lightly seasoned w/ s&p
1oz Olive Oil
1oz Yellow Onion – julienne
1oz Spinach – picked
1/2oz Arugula
2oz Warm Bacon Shallot Vinaigrette
3-4ea Baby Heirloom Tomatoes

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