Yield: 2 servings
|1.00 pounds||spinach; rinsed and dried|
|1.00 small||red onion; julienned|
|3.00 tablespoon||olive oil|
|4.00 ounce||cooked; crumbled andouille sausag|
|2.00 tablespoon||balsamic vinegar|
|½ tablespoon||minced garlic|
|1.00 tablespoon||chopped shallots|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|4.00 ounce||goat cheese|
In a heatproof bowl (such as a stainless steel mixing bowl) combine spinach and red onion. In a small saucepan heat olive oil, Andouille sausage, shallots, garlic and vinegar. When it boils, pour over the spinach and onions and toss to wilt. Season to taste with salt and pepper. Roll goat cheese into eight 1-inch balls with your hands.
Divide spinach between 2 salad plates and garnish with goat cheese balls. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-121 broadcast 11-15-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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