Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1 small garlic clove, halved

　　1/8 teaspoon salt

　　1 tablespoon red-wine vinegar

　　1/2 teaspoon Worcestershire sauce

　　3 tablespoons olive oil

　　1/2 pound fresh spinach, coarse stems discarded and the leaves  washed well and spun dry (about 6 cups packed leaves)

　　2 tablespoons all-purpose flour

　　1 large egg

　　1/4 cup plain bread crumbs

　　1/4 pound chilled blue cheese (preferably Roquefort), cut into  3/4-inch cubes

　　vegetable oil for frying the cheese cubes

　　

Step 1

In a large bowl with a fork mash the garlic to a paste with the salt, add the vinegar, the Worcestershire sauce, and the olive oil, and combine the dressing well. Add the spinach to the dressing and toss the salad well.

　　

Step 2

Have ready in separate bowls the flour, the egg, beaten lightly, and the bread crumbs. Dredge the cheese cubes in the flour, shaking off the excess, coat them thoroughly with the egg, and dredge them in the bread crumbs, patting the crumbs on to help them adhere. In a saucepan heat 2 inches of the vegetable oil to 350°F. on a deep-fat thermometer and in it fry the cheese cubes in batches for 45 seconds, or until they are golden, transferring them as they are fried with a slotted spoon to paper towels to drain. Divide the spinach salad between 2 bowls and top it with the fried cheese.