Warm Spinach Salad W/balsamic and Andouille Vinaigrette

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1/2 yellow onions; Finely chopped
1 c red onions; Julienne
2 tb Shallots; minced
1 tb Garlic; minced
Edible flowers
1 c bulk; Finely chopped
1/4 c Balsamic vinegar
Black pepper
Salt and pepper
3/4 c olive oil
4 c Fresh spinach; cleaned a nd

Original recipe makes 1



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

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