Robert Whitley Wine Tasting - Column by

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Appetizer: Spinach Salad

2 Tbsp. butter or olive oil (or combination)
1 cup onion, chopped
6 small Portabella mushrooms sliced thin
2 pears chopped
2 tomatoes sliced into wedges then cut in half (bite size pieces)
2 Tbsp. fresh lemon juice
10 fresh oregano leaves
1 tsp. thyme
1 tsp. dried basil
1/4 cup dry white wine
Fresh Spinach, enough for 6 to 8 servings
1/2 cup real bacon bits

Heat oil or butter in saute pan. Add onion and saute slowly until softened. Add mushrooms and saute for another 5 minutes until mushrooms are soft. Add pear, tomato, lemon juice, herbs, and wine. Saute until heated through. Arrange Spinach on a dinner plate, tearing into bite size pieces, top with saute and garnish with bacon bits.

The Skinny: Not much room for improvement here.

This news arrived on: 12/30/2004

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