Blueberry & Spinach Salad with Hot Bacon Dressing


Applewood-smoked bacon, chopped: 4 slices
Red onion, Chopped: 2 cups
Sugar: 2 tablespoons
Sherry Wine: 1 ounce (2 tablespoons)
White balsamic vinegar: 4 ounces (½ cup)
Cornstarch: 1 tablespoon
Chicken broth: 2 ounces (¼ cup)
Salt: ¼ teaspoon
Ground Black Pepper: ¼ teaspoon
Baby spinach: 12 ounces (about 5 quarts)
Fresh blueberries: 8 ounces (about 2 cups)
Grape tomatoes, halved: 4 ounces (about 1 cup)
Blue cheese crumbles: 4 ounces (about 1 cup)
Bacon bits: 2 ounces (about ¼ cup)


In a skillet, over medium heat, sauté bacon until crisp, about 7 minutes
Add onion
Cook, stirring, until translucent, about 4 minutes
Add sugar
Cook, stirring, 1 minute
Deglaze pan with sherry
Add vinegar and 6 ounces water
Bring to boil
Reduce heat and simmer 5 minutes
Combine cornstarch and chicken broth
Add to simmering liquid, stirring rapidly
Continue cooking until dressing is thickened, about 3 minutes
Stir in salt and pepper
Use immediately or chill and reheat as needed
(Yield: about 12 ounces)
At service, in a large bowl, toss spinach with 8 ounces of the hot dressing
On each of four large plates, divide dressed spinach (about 5 cups per plate)
Sprinkle each serving with ½ cup blueberries, ¼ cup tomatoes,
¼ cup cheese crumbles and 1 tablespoon bacon bits
According to order, place hot protein on side of salad. Serve immediately