Sheraton Maui Warm Spinach Salad with Macadamia Nut Sticks

Posted by Chyrel at recipegoldmine.com 1/4/2002 11/13 pm

Source: Executive Sous Chef Mark Tsuchiyama, Sheraton Maui

Warm Spinach Salad:

2 cups baby spinach leaves
1 slice raw smoked bacon
2 teaspoons Dijon whole grain mustard
2 tablespoons olive oil
3 tablespoons Balsamic vinegar
3 tablespoons onions
1 tablespoon brown sugar
1 tomato, seeded and julienned into strips
1 boiled egg (white portion only, chopped)
Edible flowers for garnish: marigold, pansies or nasturtiums

Wash spinach leaves and set aside. Saut bacon and onions until golden brown. Add sugar and deglaze with Balsamic vinegar. Mix in mustard. Lightly toss in spinach leaves. Arrange on plate. Garnish with julienned tomato, egg whites and edible flowers. Serves 1

Macadamia Nut Sticks:
1 leaf phyllo dough
1/4 cup melted butter
1/4 cup chopped macadamia nuts
1/4 cup granulated sugar
1/4 teaspoon cinnamon

Separate one leaf from the phyllo dough. Mix the cinnamon with the sugar. With a pastry brush, spread some of the butter over the phyllo, sprinkle with cinnamon sugar and fold over again to 1/4 of the size of the original. Sprinkle again with cinnamon sugar and some macadamia nuts. Roll tightly and sprinkle with more of the cinnamon sugar. Cut in half and bake in a preheated oven at 350 degrees F for 10 minutes. You may decorate with powdered sugar or coca powder.

Makes 2 sticks.