Blueberry and Spinach Salad with Hot Bacon Dressing

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

Protein Options:

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.