Pixie tangerines add zip to this spinach salad
Sweet and acidic tangerines meld their flavor with bacon and Roquefort dressing in a baby spinach salad.
Baby spinach and tangerine salad with blue cheese dressing
Yield: 3-4 servings
INGREDIENTS
2teaspoons fresh lemon juice
1tablespoon sherry vinegar, plus more if needed; see cook’s notes
1⁄4 teaspoon salt
1 garlic clove, minced
3tablespoons extra-virgin olive oil
1⁄2 cup crumbled blue cheese, Roquefort preferred but not mandatory
1⁄3 cup creme fraiche or sour cream
2slices thick bacon, cut crosswise into 1⁄4inch strips
10cups fresh, clean baby spinach, about 51⁄4 ounces
3-4tangerines, Pixies preferred, peeled, pulled into sections
Cook’s notes: If you don’t have sherry vinegar, you can substitute unseasoned rice wine vinegar or Champagne vinegar. The dressing can be prepared 2days in advance and stored airtight in the refrigerator; if it becomes too thick, stir in a smidgen of milk.
PROCEDURE
1. In a small bowl, combine juice, vinegar, salt and garlic; stir to combine. Let the mixture sit long enough for salt to dissolve, a minute or two. Stir in olive oil until well combined. Stir in blue cheese. Stir in crème fraiche or sour cream. Set aside
2. In a large skillet, fry the strips of bacon until crisp and golden, about 8minutes. Place on plate lined with paper towels to drain and cool.
3. Place spinach and tangerine sections in a large bowl. Add dressing a little at a time, tossing between additions. Add bacon and toss. Taste and add a little more sherry vinegar if needed. Divide between plates or bowls and serve.