Warm Crawfish & Spinach Recipe
Fried Crawfish Tails, Warm Bacon Vinaigrette, Goat Cheese, Baby Spinach
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
- 2
Make the Vinaigrette
In the same skillet with the bacon drippings, add olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper. Whisk until well combined and heated through.
- 3
Fry the Crawfish
In a separate pan, heat oil over medium-high heat. Fry the crawfish tails until golden brown, about 3-4 minutes. Remove and drain on paper towels.
- 4
Assemble the Salad
In a large bowl, combine baby spinach, warm bacon vinaigrette, and crumbled goat cheese. Toss gently to combine.
- 5
Serve
Top the spinach salad with the fried crawfish tails and crumbled crispy bacon. Serve immediately while warm.
