Recipe: Warm Spinach Salad with Grilled Shrimp and Hot Bacon Balsamic Vinaigrette (not Applebee's)

There is no copycat recipe available. Here is the basic idea. Change the ingredients, as necessary, to the Applebee's ingredients. Have fun experimenting and please share your results with us.

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WARM SPINACH SALAD
Source: Andrew McCoy and Scott's Seafood Grill and Bar
Servings: 6

HOT BACON BALSAMIC VINAIGRETTE:
7 egg yolks*
1 1/2 cups extra virgin olive oil
1/2 cup Balsamic vinegar
1/4 pound cooked bacon, drained, crumbled
1 shallot, roasted
3 cloves garlic, roasted
1 tablespoon Dijon mustard
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
SPINACH SALAD:
3 cups spinach
1 egg, chopped
2 teaspoons bacon bits
1 shallot, roasted
1 teaspoon feta cheese
3 Belgian endive leaves
4 jumbo shrimp, (16-20 size), grilled

HOT BACON BALSAMIC VINAIGRETTE:
With a blender or hand mixer, emulsify egg yolks and oil until thick and creamy. Add vinegar and all other ingredients, and season to taste with salt and pepper.

SPINACH SALAD:
Heat dressing over low heat and toss with spinach until it begins to wilt.

Plate spinach and garnish with the rest of the ingredients, placing grilled shrimp/prawns on top.

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Editor's note:

COOKING EGG YOLKS FOR USE IN RECIPES
The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe. - Source: American Egg Board