Wilted Spinach With Cherries And Goat Cheese 34 Recipes

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EMERIL'S SPINACH, DRIED CHERRY AND GOAT CHEESE SALAD WITH WARM



Emeril's Spinach, Dried Cherry and Goat Cheese Salad With Warm image

This came from Emeril. He aired this recipe in 2004. I am excited to serve it at Thanksgiving 2007. It is quick, flavorful, and beautiful.

Provided by tornadoes three

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces bacon, diced
1/2 cup finely chopped red onion
1 teaspoon minced garlic
1/4 teaspoon fresh ground black pepper
1 pinch salt
1 1/2 tablespoons creole mustard
1/4 cup red wine vinegar
2 tablespoons sugar
1/2 cup dried cherries
1/4 cup vegetable oil
8 cups fresh spinach, tough stems removed, washed and spun dry (about 12 ounces)
1 large orange, segmented
4 ounces goat cheese, crumbled

Steps:

  • n a large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels and pour off all but 1/4 cup of grease from the pan.
  • To the fat in the pan, add the onions and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic, pepper, and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar and cook, stirring to de-glaze the pan. Add the sugar and stir to dissolve. Add the cherries and cook, stirring, until slightly plumped and warmed through, about 1 minute. Remove from the heat and whisk in the oil. Return the bacon to the pan and adjust the seasoning, to taste.
  • In a large bowl, toss the spinach with the warm dressing. Divide the salad among 4 salad plates, arrange the orange segments around the edges, crumble the goat cheese over the top and serve.

Nutrition Facts : Calories 559.3, Fat 48.2, SaturatedFat 16.2, Cholesterol 61, Sodium 770.8, Carbohydrate 17.5, Fiber 3, Sugar 12.5, Protein 15.4

CREAMED SPINACH WITH CHèRE



Creamed Spinach with Chère image

Categories     Milk/Cream     Cheese     Dairy     Leafy Green     Side     Goat Cheese     Spinach     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 5

3 10-ounce packages ready-to-use spinach leaves
1/2 cup whipping cream
2 ounces soft fresh goat cheese (such as Montrachet)
1 large shallot, minced
1/2 teaspoon grated lemon peel

Steps:

  • Preheat oven to 250°F. Bring 2 inches of water to boil in large pot. Add spinach and cook just until wilted, constantly pressing spinach down into water, about 2 minutes. Transfer 1/2 cup cooking liquid to medium skillet and reserve. Drain spinach into colander, firmly pressing out excess water. Transfer spinach to oven-proof platter. Place in oven to keep warm.
  • Add cream, goat cheese, shallot and lemon peel to cooking liquid in skillet. Stir over medium-high heat until sauce is thick and reduced to 2/3 cup, about 6 minutes. Season with salt and pepper.
  • Pour sauce evenly over spinach. Serve immediately.

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