Ingredients
- 4 slices bacon
- 12 medium shallot
- finely minced
- 12 tablespoon garlic
- finely minced
- 1 teaspoon honey
- 14 teaspoon cayenne pepper
- 14 cup white wine
- 1 tablespoon brandy
- 34 cup blood orange juice
- 5 tablespoons sugar
- 6 ounces raspberry preserves
- 3 sprigs fresh thyme leaves
- 1 sprig fresh rosemary
- 12 cup apple cider vinegar
- 1 12 cups vegetable oil
- salt and pepper
- 10 ounces fresh spinach
- 14 cup sun-dried tomato
- packed in
- olive oil
- diced
- 4 artichokes
- halves jarred sliced in half
- 8 -10 kalamata olives
- pitted
- 14 cup capers
- rinsed
- 14 cup pine nuts
- toasted
- 12 blood orange
- sectioned
- 14 cup asiago cheese
- grated
Instructions
- Vinaigrette: Cook 4 strips bacon until crispy.
- Remove from pan and reserve.
- Discard 1/2 of bacon drippings.
- Saute shallot and garlic until translucent.
- Add honey, cayenne pepper, white wine and brandy.
- Turn heat to high.
- Bring to simmer.
- Add blood orange juice, raspberry preserves and sugar.
- Turn heat down to medium, add thyme and rosemary and reduce by half.
- Allow to cool to room temperature.
- Remove thyme and rosemary stems.
- To food processor, add reserved bacon, raspberry reduction and apple cider vinegar.
- Process 1 minute.
- With motor running, slowly add oil in slow steady stream.
- When all the oil is in, stop motor and scrape down sides with spatula.
- Season with salt and pepper.
- Makes 2 cups.
- Salad: Place spinach on large platter.
- Arrange remaining ingredients over spinach and toss with 1 cup vinaigrette.
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