Austral

1/2 lb bacon diced small

1 cup julienne red onion

1 cup roasted pecans

1 tablspoon minced garlic

1/4 cup rice wine vinegar

salt and black pepper

1 cup goats cheese, room temp

2 tablespoons sour cream

1/4 cup sauteed leeks

1 egg beaten with 2 tbs milk

1/2 cup flour

2/3 cup bread crumbs

3 tablespoons oliv oil

4 cups fresh spinach cleaned and stemmed

edible flowers

Black pepper mill

In a saute pan, render the bacon until crispy. remove the bacon. In the bacon fat, saute the

onions for 1 min. Remove from the heat and pour into a mixing bowl, bacon fat & all. Whisk in the

bacon, pecans, tbs of garlic & vinegar. Season w/ salt and pepper. In a mixing bowl, combine

cheese, sour cream, tsp garlic & leeks together. Season w/ salt & pepper. Form the mixture into 1

ounce cakes. Dredge the cakes in fhte flour. Dip cakes in egg wash, dredge in bread crumbs, each

side completely coated. In a saute pan, heat the olive oil, pan-fry each cake for 2-min until

golden brown & heated all the way through. Remove and drain on a paper plate. Season with salt and pepper

toss the spinach w/ the dressing. Arrange the cakes around the greens. Garnish w/ edible flowers and black pepper

yields 4 servings