From: Executive chef Steven Jayson and Chef Mark Wachowiak, Mythos Restaurant, Universal Studios, Orlando, FL. Yield: 4 servings.
4 slices chopped applewood smoked bacon
2 cups chopped red onion
2 Tbsp. sugar
2 Tbsp. sherry wine
½ cup white balsamic vinegar
1 Tbsp. cornstarch
¼ cup chicken broth
¼ tsp. salt
¼ tsp. ground black pepper
5 quarts baby spinach
2 cups fresh blueberries
1 cup grape tomatoes, halved
1 cup blue cheese crumbles
¼ cup bacon bits
6 oz. of chicken, beef, shrimp or scallops, well-seasoned and grilled
In a skillet over medium heat, saute bacon until crisp, about 7 minutes. Add onion; cook, stirring, until translucent, about 4 minutes. Add sugar; cook, stirring, for 1 minute. Deglaze pan with sherry.
Add vinegar and 6 oz. water; bring to a boil. Reduce heat and simmer for 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. (Yields about 12 oz.)
For service: In a large bowl, toss spinach with 8 oz. hot dressing. On each of four large plates, divide dressed spinach (about 5 cups per plate). Sprinkle each serving with ½ cup blueberries, ¼ cup tomatoes, ¼ cup cheese crumbles and 1 Tbsp. bacon bits.
According to order, place hot protein on side of salad. Serve immediately.