Recipe - Warm Spinach Salad With Pecan And Bacon Dressing W Goats Chee

One half pound Bacon; small minced
1 cup Julienne red onion
1 cup Roasted pecans
1 tablespoon Minced garlic; plus
2 teaspoon Minced garlic
One fourth cup Rice wine vinegar
Salt; to taste
Freshlyground black pepper;
to taste
1 cup Goat's Cheese; room
temperature
2 tablespoon Sour cream
One fourth cup Sauteed leeks
1 Egg; beaten with
2 tablespoon Milk
One half cup Flour
2/3 cup Bread crumbs
3 tablespoon Olive oil
4 cup Fresh spinach; cleaned and
stemmed
=== GARNISH ===
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 minute. Remove from the heat and pour
into a mixing bowl, bacon fat and all. Wisk in the bacon, pecans,
tablespoon of garlic and vinegar. Season with salt and black pepper. In a
mixing bowl, combine the cheese, sour cream, 2 teaspoons of garlic and the
leeks together. Season with salt and pepper. Form the mixture into 1ounce
cakes. Dredge the cakes in the flour. Dip the cakes in the egg wash,
removing any excess. Dredge in the bread crumbs, coating each side
completely. In a saute pan, heat the olive oil. Panfry each cake for 2
minutes on each side, or until golden brown and heated all the way through.
Remove and drain on a paperlined plate. Season with salt and pepper. Toss
the spinach with the dressing. Arrange the cakes around the greens. Garnish
with edible flowers and black pepper. This recipe yields 4