Spinach Salad with Hot Bacon Dressing

Gourmet Magazine
5 Slices Bacon, chopped fine
2 Tablespoons Shallot, minced
1/2 Cup Cider Vinegar
1/2 Teaspoon Sugar
1 Teaspoon Dijon Mustard
1 Tablespoon Olive Oil
Salt and pepper, to taste
1 Pound Spinach, fresh, coarse stems discarded

In a large skillet, cook bacon over moderate heat, turning it, until it is crisp, transfer it to paper towel lined plate to drain, and discard all but 2 tablespoons
of the fat.

In the remaining fat, cook the shallot for 1 minute. Add the vinegar, sugar, mustard, oil, and salt and pepper to taste. Bring to a boil, pour over
spinach and toss. Serve sprinkled with the bacon.

Raspberry Vinaigrette

Teton Grille













2 Tablespoons Red Wine Vinegar
1 Cup Raspberries
1/4 Cup Sugar
1 Tablespoon Dijon Mustard
1/2 Cup Oil

Mix Berries, Vinegar, Sugar, And Mustard together. Add oil whisking briskly.

Blue Cheese Dressing

Teton Grille













Servings: 5
1 Cup Mayonnaise
1 Cup Buttermilk
1 Ounce Blue Cheese, crumbled
1 Tablespoon Lemon Juice
1 Tablespoon Scallion
1 Tablespoon Bacon Bits
1 Pinch Peppercorns, to taste
1 Tablespoon Red Wine Vinegar
1 Pinch Salt, to taste

Mix all ingredients together.