Instructions: In a saute pan, render the bacon until crispy. Remove the bacon. In the bacon fat, saute the onions for 1 minute. Remove from the heat and pour into a mixing bowl, bacon fat and all. Wisk in the bacon, pecans, tablespoon of garlic and vinegar. Season with salt and black pepper.

In a mixing bowl, combine the cheese, sour cream, 2 teaspoons of garlic and the leeks together. Season with salt and pepper. Form the mixture into 1-ounce cakes. Dredge the cakes in the flour. Dip the cakes in the egg wash, removing any excess. Dredge in the bread crumbs, coating each side completely.

In a saute pan, heat the olive oil. Pan-fry each cake for 2 minutes on each side, or until golden brown and heated all the way through. Remove and drain on a paper-lined plate. Season with salt and pepper. Toss the spinach with the dressing. Arrange the cakes around the greens. Garnish with edible flowers and black pepper.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.