ESCARGOT ALMONDINE ON SPINACH

One of Buzz'z favorite dishes!



INGREDIENTS:
  • 4 C fresh spinach, stems removed, julienne cut
  • 1/8 tsp salt
  • 12 fresh snails
  • 1/2 tsp Dijon mustard
  • 4 tsp balsamic vinegar
  • 1/4 C sour cream
  • 2 tbs corn oil margarine
  • 1/4 tsp fresh pepper
  • 1/2 tsp extra-virgin olive oil
  • 1/4 C water
PREPARATION:

•Arrange 1 C of spinach on a plate in a nest. Heat margarine, salt & pepper in a pan, sautee snails & almonds until lightly browned. Drain & put 1 tsp of almonds in each nest.

•Combine mustard, oil & vinegar in a pan & reduce by half over med. heat. Add sour cream & water and blend. Spoon 2 tbs over each nest.


Please report any bad links..Thanks, Buzz


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