Arrange 1 C of spinach on a plate in a nest. Heat margarine, salt & pepper in a pan, sauté 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 tbsp. over each nest.
- 4 cup fresh spinach, stems removed, julienne cut
- ¼ tsp. salt
- 12 Wild Burgundy Snails
- ½ tsp. Dijon mustard
- 4 tsp. balsamic vinegar
- ¼ cup sour cream
- 2 tbsp. butter
- ¼ tsp. fresh pepper
- ½ tsp. extra-virgin olive oil
- ¼ cup water