From: Country Living US
Yields:
4
Prep Time:
20 mins
Total Time:
30 mins
Cal/Serv:
706
Creamy and crunchy, hearty and light: This starter is a symphony of delectable contradictions. And kudos to Edward Lee for the ingeniously toothsome pairing of green apples and breakfast radishes.
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Ingredients
- 1/4 cup bourbon
- 3/4 cup olive oil
- 2 Tbsp. apple-cider vinegar
- 1 Tbsp. maple syrup
- 1/4 tsp. Sea salt
- 1/2 tsp. Freshly ground black pepper
- 9 slice bacon
- 8 oz. fresh spinach
- 1/2 cup pecans
- 1 green apple
- 1 breakfast radish
- 4 oz. mild blue cheese
Directions
- Step 1In a small saucepan over medium heat, bring bourbon to a boil. (If the alcohol in the bourbon ignites, quickly cover saucepan with a tight-fitting lid to tamp out the flame; then remove the lid.) Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes. Transfer to a ramekin and refrigerate until well chilled.
- Step 2In a small bowl, whisk together olive oil, vinegar, syrup, salt, pepper, and reserved bourbon. Set aside.
- Step 3In a small skillet over medium-low heat, cook bacon until crispy, 5 to 6 minutes. Transfer to a paper-towel-lined plate. Set aside.
- Step 4In a large bowl, combine spinach, pecans, apple, radish, blue cheese, and reserved bacon. Toss gently with reserved vinaigrette.
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