Warm Spinach Salad W/balsamic and Andouille Vinaigrette

Warm Spinach Salad W/balsamic and Andouille Vinaigrette Ingredients

VINAIGRETTE	3/4 c Olive oil
1 c Finely chopped bulk	Salt and pepper
2 tb Minced shallots	1 c Julienne red onions
1 tb Minced garlic	4 c Fresh spinach; cleaned and
1/2 Finely chopped yellow onions	Edible flowers
1/4 c Balsamic vinegar	Black pepper

Instructions for Warm Spinach Salad W/balsamic and Andouille Vinaigrette

ESSENCE OF EMERIL SHOW#EE2319 Complete title: WARM SPINACH SALAD W/BALSAMIC AND ANDOUILLE VINAIGRETTE WITH SLICED RED ONIONS AND GOATS 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 Goats Cheese balls around the salad. Garnish with the edible flowers and black pepper. Yield: 4 servings Posted to recipelu-digest by molony on Mar 04, 1998

Main Ingredient: SaladCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Balsamic Vinegar	Garlic	Olive Oil	Onion
Red Onion	Shallot	Spinach

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