LCBO Food & Drink Autumn 2018

DINNER PARTIES  GAME NIGHT DINNER

Spinach Salad WITH SHERRIED

This salad can be partially made ahead of time by preparing the almonds, shallots, bacon and mushrooms. Just make sure to have them all at room temperature or warmer before tossing the salad. MUSHROOMS, ALMONDS & BACON VINAIGRETTE 1 cup (250 mL) shallots, sliced into thin rings 4 cups (1 L) button mushrooms, sliced thin 2 tbsp (30 mL) dry sherry 3 slices bacon, cut into 1 inch (2.5 cm) pieces 1 tbsp (15 mL) Dijon mustard 2 tbsp (30 mL) sherry or white wine vinegar 1 In a large skillet, toast almonds over medium heat until golden and fragrant, about 5 min- utes. Set aside. 2 Add 1 tbsp (15 mL) olive oil to skillet and heat over medium, add shallots and cook un- til softened and golden, about 10 minutes. Re- move from pan and set aside. 3 Heat remaining 1 tbsp (15 mL) olive oil over medium, add mushrooms and cook for 8 min- utes until softened and lightly golden. Add sherry and continue cooking over medium- high until all liquid is reduced and the mush- rooms are a deep golden, about 2 minutes. Remove from pan and set aside. 4 Add bacon to pan and cook over medium heat until fat is rendered and bacon is golden, about 10 minutes. Reserve bacon fat and set bacon aside. 5 In a large bowl, whisk together mustard and vinegar to combine. Add shallots, mushrooms and carrots and stir to combine well. 6 Add spinach and bacon fat and toss to com- bine well, making sure to lightly coat all leaves. Place on a platter (or serve in the large bowl) and garnish with almonds and reserved bacon pieces. Serves 8 ¼ cup (60 mL) slivered almonds 2 tbsp (30 mL) olive oil, divided 1 cup (250 mL) grated carrot 10 cups (2.5 L) baby spinach 2 tbsp (30 mL) reserved bacon fat

106  FOOD & DRI NK AUTUMN 2018