Blueberry and Spinach Salad with Hot Bacon Dressing

• From: US Highbush Blueberry Council

Ingredients

• 4 slices applewood-smoked bacon, chopped

• 2 cups red onion, chopped

• 2 Tbs sugar

• 2 Tbs sherry wine

• 1/2 cup white balsamic vinegar 4 ounces (1/2 cup)

• 1 Tbs cornstarch

• 1/4 cup chicken broth

• 1/4 tsp salt

• 1/4 tsp ground black pepper

• 5 quarts baby spinach

• 2 cups fresh blueberries

• 1 cup grape tomatoes, halved

• 4 oz blue cheese crumbles

• 2 oz bacon bits

Heat up this yummy spinach salad with a savory bacon dressing.

Directions

• In a skillet, over medium heat, sauté bacon until crisp, about 7 minutes. Add onion; cook, stirring, until translucent, about 4 minutes. Add sugar; cook, stirring, 1 minute. Deglaze pan with sherry.
• Add vinegar and 6 ounces water; bring to boil. Reduce heat and simmer 5 minutes.
• Combine cornstarch and chicken broth; add to simmering liquid, stirring rapidly; continue cooking until dressing is thickened, about 3 minutes. Stir in salt and pepper. Use immediately or chill and reheat as needed. (Yield: about 12 ounces)
• At service, in a large bowl, toss spinach with 8 ounces of the hot dressing.
• On each of four large plates, divide dressed spinach (about 5 cups per plate). Sprinkle each serving with 1/2 cup blueberries, 1/4 cup tomatoes, 1/4 cup cheese crumbles and 1 tablespoon bacon bits.