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| 1/2 x ca. 450 g | Bacon; small-diced |
| 1 Tasse | Julienne red onion |
| 1 Tasse | Roasted pecans |
| 1 Esslöffel | Minced garlic; plus |
| 2 Teelöffel | garlic minced |
| 1/4 Tasse | Rice Wine Vinegar |
| | salt |
| | black pepper freshly ground |
| 1 Tasse | Goat's Cheese; room temperature |
| 2 Esslöffel | sour cream |
| 1/4 Tasse | Sauteed leeks |
| 1 | Egg; beaten with |
| 2 Esslöffel | milk |
| 1/2 Tasse | flour |
| 2/3 Tasse | bread crumbs |
| 3 Esslöffel | olive oil |
| 4 Tasse | Fresh spinach; cleaned and stemmed |
| | === Garnish === |
| | Edible flowers |
| | Black pepper mill |
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In a saute pan, render the bacon until crispy. Remove the bacon. In the bacon fat, saute the onions for 1 minute. Remove from the heat and pour into a mixing bowl, bacon fat and all. Wisk in the bacon, pecans, tablespoon of garlic and vinegar. Season with salt and black pepper. In a mixing bowl, combine the cheese, sour cream, 2 teaspoons of garlic and the leeks together. Season with salt and pepper. Form the mixture into 1-ounce cakes. Dredge the cakes in the flour. Dip the cakes in the egg wash, removing any excess. Dredge in the bread crumbs, coating each side completely. In a saute pan, heat the olive oil. Pan-fry each cake for 2 minutes on each side, or until golden brown and heated all the way through. Remove and drain on a paper-lined plate. Season with salt and pepper. Toss the spinach with the dressing. Arrange the cakes around the greens. Garnish with edible flowers and black pepper. This recipe yields 4 servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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