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.
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