Salad With Garlic – We Love God!

I have never heard anyone say, “The really deep lessons of life have come through times of ease and comfort.” But I have heard strong saints say, “Every significant advance I have ever made in grasping the depths of God's love and growing deep with him, has come through suffering.” Samuel Rutherford said that when he was cast into the cellars of affliction, he remembered that the great King always kept his wine there. Charles Spurgeon said that those who dive in the sea of affliction bring up rare pearls.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains		France, Salads	2	Servings

INGREDIENTS

2	T	Dijon mustard
2	T	Vinegar, wine red
		Salt
1/2	c	Peanut oil
6	c	Mixed salad greens, rinsed
		torn
4	oz	Slab bacon, rind removed cu
		t into 1" cubes
2		Slices country or whole brea
		d cut into 1" cubes
2		Garlic cloves, minced fine

INSTRUCTIONS

Peel the garlic and cut off any green sprouts within. If using
shallots, cut off both ends before peeling. Heat the duck fat in a
small saucepan over medium flame. When the fat is warm, add the  garlic
or shallots, the quatre epices, and the ground pepper. Cook  until they
are soft, about 20 minutes for the garlic and 30 minutes  for the
shallots. Remove them from the fat with a slotted spoon and  cool on
paper towels. If they are not used immediately, they can be
refrigerated in a small container for several days.  Do not cover  them
with fat. Yield - 6 servings as a garnish.  Source:  Foie Gras, Magret
And Other Good Food From Gascony. Authors:  Andre Daguin and Anne de
Ravel / GENIE / CompuChef conversion by Rick  Weissgerber  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Forbidden fruits create many jams”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 520 Calories From Fat: 485 Total Fat: 54.9g Cholesterol: 0mg Sodium: 350mg Potassium: 302.8mg Carbohydrates: 6.4g Fiber: 2.8g Sugar: 1.1g Protein: 2.6g