Ingredients :
- 1 red onion, halved and thinly sliced
- 6 slices bacon, cooked crisp and crumbled
- 1 cooking apple, peeled and grated
- 1/4 c cider vinegar
- 1/4 c dry white wine
- 1/4 tsp dry mustard
- Salt and freshly ground black pepper
- 2 tbsp butter
- 1 lb shucked oysters
- 1 bag (10 oz) fresh baby spinach leaves, cleaned
- 1/2 c grated Asiago cheese
Method :
- In a large skillet over medium heat, cook the red onion in 1 tbsp of bacon fat until softened. Add the grated Apple and continue cooking for about 1 minute. Add the vinegar, wine, mustard, salt and pepper. Stir well and continue cooking for another 1 minute. Turn off the heat.
- In another large skillet, melt the butter over medium-high heat. Add the oysters, without crowding the pan, and cook until golden on both sides. This will take about 2 minutes per side. As they are done, transfer the oysters to an ovenproof plate and place in a warm oven.
- To assemble the salad: place the spinach in a large salad bowl with the bacon and cheese. Toss to combine. Pour the warm onion/Apple/vinegar dressing over the spinach, and toss. Divide the dressed spinach among 4 serving plates. Place an equal portion of cooked oysters on each salad. Serve immediately. 514 calories/serving; GL=2, Glycals=9
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