Yield 6 salads

For the Clover Honey and Bacon Dressing:

Yield 1 qt.

½ lb. bacon diced

1 Tbs. fine diced shallot

1 cup red wine vinegar

¾ cup clover honey

1 cups water

¼ cup corn starch dissolved in water

Kosher salt to taste

Method: Blanch bacon, strain grease then sauté shallots. Add honey, water and vinegar and bring to a boil. Whisk in corn starch and keep warm for service.

For the salad:

Yield 6 salads

½ gallon washed and dried curly leaf spinach (stems removed)

1 cup navel orange supremes (Substitute mandarin orange sections if desired)

1 cup prepared dressing

Fine julienne carrot (for garnish if desired)

1 cup grape tomatoes (halved)

1 cup candied hazelnuts (recipe below)

Method: In a large mixing bowl toss the spinach, orange and grape tomato in the dressing and distribute into six bowls. Garnish with the carrot and nuts and serve.

For the candied hazelnuts:

1 cup toasted hazelnuts (papery skins removed)

2 egg whites whished with 2 Tbs. water

1/3 cup granulated cane sugar

Method: Preheat oven to 300 degrees. In a large mixing bowl toss the nuts with the egg white mixture then sprinkle with the sugar while tossing. Lay the nuts on a baking sheet lined with a silpat or parchment paper. Bake for fifteen minutes, turn the nuts with a spatula and bake another ten minutes or until the nuts are crisp.