Warm spinach salad w/balsamic and andouille vinaigrette

1 Servings

Ingredients

Quantity Ingredient
1 cup Finely chopped bulk andouille
2 tablespoons Minced shallots
1 tablespoon Minced garlic
½ Finely chopped yellow onions
¼ cup Balsamic vinegar
¾ cup Olive oil
Salt and pepper
1 cup Julienne red onions
4 cups Fresh spinach; cleaned and stemmed
12 Goat's; (1 ounce) Cheese balls
Edible flowers
Black pepper

Directions

VINAIGRETTE

ESSENCE OF EMERIL SHOW#EE2319

Complete title: WARM SPINACH SALAD W/BALSAMIC AND ANDOUILLE VINAIGRETTE WITH SLICED RED ONIONS AND GOAT'S CHEESE In a hot saute pan, saute the andouille, shallots, garlic, and onions.

Saute for 2-3 minutes. Remove from heat and add the balsamic vinegar. Turn into a mixing bowl and whisk in the olive oil. Season with salt and pepper.

In a large mixing bowl, toss the spinach, onions and vinaigrette together.

Season with salt and pepper. Place the greens in the center of the plate.

Arrange three of the Goat's Cheese balls around the salad. Garnish with the edible flowers and black pepper.

Yield: 4 servings

Posted to recipelu-digest by molony <molony@...> on Mar 04, 1998

Related recipes