Savory Stack: Vine-ripe tomatoes layered with sauteed spinach and Maytag blue cheese, drizzled with warm hickory-smoked bacon vinaigrette, garnished with oranges and micro sprouts.
Recipe by Chef Keith Casey of KC American Bistro
Warm Spinach & Vine-Ripe Tomato Salad
- 4 vine-ripe tomatoes
- 8 oz. baby spinach
- 1 tbsp. olive oil
- 6 oz. Maytag Blue cheese
- 1 Florida orange (segmented)
- 2 oz. micro sprouts
- 8 oz. applewood smoked bacon
- 1 tbsp. balsamic syrup
- 4 oz. rice wine vinaigrette (recipe below)
Begin by dicing the bacon into half inch pieces. Cook the bacon in a sauté pan over medium heat until crisp. While the bacon is cooking; core the tomatoes and slice them into rings about one half inch thick. You will need eight rings. Place four of the tomato rings on four separate plates.
Once the bacon is crisp, remove the bacon and pat dry on paper towels. Discard the remaining bacon grease from the sauté pan and return to medium heat. Pour one tablespoon of olive oil in the sauté pan and begin to sauté the spinach. Do not let the pan get too hot as the bacon pieces left in the pan will burn. This will give the spinach an extra layer of flavor. Shallots, garlic or other spices may be added with the spinach to make your own unique recipe.
Once the spinach is wilted, divide it equally on top of the four tomatoes. Place the other four tomato slices on top of the spinach. Finish by drizzling the dressing and balsamic syrup on the salad. Garnish with micro sprouts, orange segments, bacon and tomatoes.
Rice Wine Vinaigrette
- 2 oz. rice wine vinegar
- 5 oz. extra virgin olive oil
- 1 tsp. dry mustard powder
- Salt and black pepper to taste
Begin by whisking the vinegar and dry mustard in a bowl. Next, slowly add the olive oil while continually whisking. Placing the bowl on top of a towel will assist in keeping the bowl from moving. Finish by seasoning with salt and pepper.
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