Recipe - Hot Stilton Bread

2 pound Fresh spinach
1 cup Extravirgin olive oil
1 teaspoon Chopped fresh ginger
1 tablespoon Caribe (crushed N. New
Mexico hot red chile)
1/3 cup Raspberry or red wine
vinegar
1 tablespoon Sugar
3 tablespoon Dijonstyle mustard
Three fourths teaspoon Salt
One half cup Whipping cream
1/3 cup Chopped fresh dill
One half pound Smoked salmon; slice very
thin
6 sl Red onion; very thin,
separate into rings

Rinse spinach very well and discard stems and any tough or wilted leaves.
Heat One fourth cup oil in a large, heavy skillet or wok. When oil is hot, add
spinach, caribe and ginger. Cook over medium high heat, stirring, just
until spinach is wilted, but not fully cooked. Set aside. In a small
saucepan, combine remaining Three fourths cup oil, vinegar, sugar, mustard, salt and
cream. Heat until almost simmering, then remove from heat and stir in dill.
Divide hot spinach (reheat if necessary) among 6 plates; top with smoked
salmon slices. Divide dressing evenly among salads, drizzling it uniformly
over each. Garnish with onion rings and serve. Makes 6 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.