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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