- 1 head of garlic
- 1 t Piment d’ Espelette (or cayanne)
- 1 t ground nutmeg
- 1 t cardamon
- 1/2 lb thinly sliced bacon, sauteed
- 1/3 cup cup crumbled goat cheese
- 1/2 cup spiced nuts
Start by roasting the garlic. Cut about 1/3 off the top of the head of garlic and place on tin foil. Sprinkle Piment d’ Espelette (or cayenne pepper), ground nutmeg, and ground cardamon on top. Drizzle with olive oil and bake at 350 for about 40 minutes, until garlic is very soft and caramelized.
Blend the garlic with the juice of a small lemon and a few tablespoons of chopped fresh thyme. Drizzle olive oil while blending unit you reach the desired consistency — should be about 1/2 cup. Add salt and pepper to taste.
Toss the salad dressing with fresh spinach and top with warm bacon, goat cheese, and warm spiced nuts.
