What's For Lunch
Chef Jim Murphy
Bluefin & Kingfisher
www.bluefintucson.com
Bluefin's Warm Spinach Walnut Salad, serves 4
4 ea hard boiled eggs, cooled and peeled
1 cup toasted Walnuts
1 cup Dried Tart Cherries
8 cups Spinach, rinsed and dried
4 ounces baked, drained and crumbled Pancetta or Bacon
1 cup Bluefin's Walnut Vinaigrette, ( recipe make 8 cups, will store 2 weeks in cooler)
3 cups toasted walnuts
4 oz lemon juice
1 cup rice wine vinegar
1 cup extra virgin olive oil
2 cups pomace oil
1 cup walnut oil
pinch Kosher salt
pinch black pepper
Toast walnuts and grind to medium fine, while warm, in a large mix with vinegar and lemon juice, while whisking slowly, stream remaining oil into the bowl , then s&p
To make salad, in a warm dry pan, add bacon, half cup of walnuts and cherries, heat until bacon srarts to glisten, add 1 cup walnut dressing, stirring constantly until warm. Remove from heat and pour over dried spinach, quickly toss and place spinach on warmed plates, putting the good stuff on top, then garnish with sliced egg
