Firebird's Spinach Salad with Balsamic Vinaigrette

Firebird's Spinach Salad with Balsamic Vinaigrette

2 TBL chopped garlic
2 TBL creole mustard
1/2 TSP kosher salt
1/4 TSP chipotle pepper, minced
1 C sugar
3/4 C red wine vinegar
1/2 TBL oregano leaves
1/4 TBL black pepper
1/2 C balsamic vinegar
1/3 C mayonnaise
1/4 C grated parmesan
1/4 C extra-virgin olive oil
3/4 C canola oil

Place all ingredients-except oil and cheese-in a processor.  On medium speed puree until smooth.  Slowly add oil until fully emulsified.  Add cheese and blend until smooth.

1 bag of spinach, chiffade (thinly sliced strips)
diced tomatoes
cooked, crumbled bacon
sliced mushrooms

Combine all ingredients including some of the dressing and mix together.  The ratio of salad ingredients is to your taste.  Portion out salad on large plates.

Good Day Cooking - January 28, 2009