Warm Spinach Salad With A Fire-roasted Corn Dressing

For Jesus, time alone with God was not an option… The gospel of Luke tells us that “Jesus often withdrew to lonely places and prayed” (Lk. 5:16)… This is precisely where you and I so often miss out on all that God has for us. Unlike Jesus, we attempt to live life in our own energy. We think we can keep giving out without getting replenished. Then, wearied and weakened by the demands of life and ministry, we become impatient and annoyed with the very ones God has sent us to serve. Rather than exhibiting a gracious, calm, joyous spirit, we become uptight, frazzled, and frenzied (people), resenting, rather than welcoming, the people and opportunities God brings into our lives.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Dairy		Emlive07	4	Servings

INGREDIENTS

2		Fresh sweet corn ears
		Drizzle of olive oil
		Salt, to taste
		Freshly-ground black pepper
		to taste
1	t	Olive oil
6	oz	Chopped pancetta or bacon
2	c	Thinly-sliced onions
2	t	Chopped garlic
1/4	c	Rice wine vinegar
6	c	Fresh baby spinach leaves
		washed patted dry
2	oz	Goat's cheese, crumbled

INSTRUCTIONS

Preheat the grill. Season the corn with a drizzle of olive oil, salt
and pepper. Place the corn on the grill (you can also use either an
open gas burner or roast the corn in the oven). Grill the corn for 10
minutes, turning the corn every 2 minutes. In a saute pan, heat the
olive oil. Add the pancetta and render until crispy, about 6 minutes.
Add the onions. Season with salt and pepper. Continue to cook for 6
minutes, stirring occasionally. Remove the corn from the grill.  Scrape
the kernels from the cob. Add the corn to the pancetta and  onion
mixture. Continue to saute for 1 minute. Stir in the garlic and
vinegar. Continue to cook for 1 minute. Remove from the heat. Place
the spinach in a large mixing bowl. Season with salt and pepper. Add
the dressing to the bowl and toss the salad completely. To serve,
mound the greens in the center of each plate. Crumble the cheese over
the top of the salad and serve. This recipe yields 4 servings.
Comments: The original recipe title as listed is "Warm Spinach Salad
With A Fire-Roasted Corn And Crispy Pancetta Dressing And Crumbled
Goat's Cheese".  Recipe Source: EMERIL LIVE with Emeril Lagasse From
the TV FOOD  NETWORK - (Show # EM-1B56 broadcast 07-02-1998) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  07-25-1998  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

A Message from our Provider:

“Famous last words: I’ll get right with God later”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 236 Calories From Fat: 54 Total Fat: 6.4g Cholesterol: 18mg Sodium: 427.6mg Potassium: 1085.3mg Carbohydrates: 48.2g Fiber: 9.6g Sugar: 14g Protein: 11.8g