Warm spinach salad with balsamic & andouille vinaigrette

4 servings

Ingredients

Quantity Ingredient
1.00 cup finely-chopped bulk andouille
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
½ cup finely-chopped yellow onions
¼ cup balsamic vinegar
¾ cup olive oil
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 cup julienned red onions
4.00 cup fresh spinach; cleaned and stemmed
12.00 goat cheese balls -; (1 oz ea)
1 edible flowers
1 black pepper

Directions

In a hot saute pan, saute the andouille, shallots, garlic, and onions.

Saute for 2 to 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 cheese balls around the salad. Garnish with the edible flowers and black pepper. This recipe yields 4 servings.

Comments: The original recipe title as listed is "Warm Spinach Salad With Balsamic And Andouille Vinaigrette With Sliced Red Onions And Goat Cheese".

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2319 broadcast 04-03-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-19-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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