Blueberry and Spinach Salad
Blueberry and Spinach Salad with Hot Bacon Dressing
Chef Steven Jayson and Mark Wachowiak of Mythos Restaurant – Orlando, FL
Adapted by

Yield: 4 Servings


  • 4 slices applewood-smoked bacon, chopped
  • 2 cups chopped red onion
  • 2 Tablespoons sugar
  • 1 ounce sherry
  • 4 ounces white balsamic vinegar
  • 6 ounces water
  • 1 Tablespoon cornstarch
  • 2 ounces chicken broth
  • ¼ teaspoon salt 
  • ¼ teaspoon ground black pepper
  • 12 ounces baby spinach
  • 8 ounces fresh blueberries
  • 4 ounces grape tomatoes, halved
  • 4 ounces blue cheese crumbles
  • 2 ounces bacon bits 
  • 6 ounces protein such as chicken, shrimp or scallops, grilled and seasoned


In a skillet, over medium heat, sauté bacon until crisp. Add onion and sweat until translucent, about 4 minutes. Add sugar and stir for 1 minute. Deglaze pan with sherry, add vinegar and water, and bring to boil. Reduce heat and simmer 5 minutes. Combine cornstarch and chicken broth; add to simmering liquid, stirring rapidly. Continue cooking until dressing is thickened, about 3 minutes. Stir in salt and pepper. Use immediately or chill and reheat as needed. At service, in a large bowl, toss spinach with 8 ounces of the hot dressing. On each of four large plates, divide dressed spinach (about 5 cups per plate). Sprinkle each serving with 1/2 cup blueberries, ¼ cup tomatoes, ¼ cup cheese crumbles and 1 tablespoon bacon bits. Finish with grilled protein.


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