Chef Matt Murphy of FQB At The Ritz-Carlton Maison Orleans – New Orleans, LA
Yield: 6 Servings
Vinaigrette:
Juice of 1/2 lemon
2 teaspoons Dijon mustard
1 ounce orange marmalade
1/2 ounce egg yolk
1 roasted shallot, finely chopped
1/2 cup canola oil
1 ounce water
Salt and pepper
Salad:
6 strips bacon
2 Tablespoons cracked black pepper
8 ounces baby arugula
4 ounces baby spinach
2 ounces shaved Parmesan
3 ounces citrus vinaigrette
For vinaigrette:
In a medium bowl mix the first 5 ingredients together. Slowly whisk in oil and water. Season to taste with salt and pepper.
For salad:
Dredge bacon strips in freshly cracked black pepper. Cook bacon in a sauté pan until crispy. Break up bacon into bits.
In a large bowl mix the arugula and spinach together. Toss with citrus vinaigrette and shaved Parmesan, reserving some cheese for garnish at the end. Place salad in six bowls and garnish with Parmesan and the bacon bits.
Wine Pairing:
An assertive Champagne such as the Pierre Gimmonet Blanc de Blancs “Gastronome”