| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | 1 | Servings | |
INGREDIENTS
| 1 | c | Finely chopped bulk andouille |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 1/2 | Finely chopped yellow onions | |
| 1/4 | c | Balsamic vinegar |
| 3/4 | c | Olive oil |
| Salt and pepper | ||
| 1 | c | Julienne red onions |
| 4 | c | Fresh spinach; cleaned and stemmed |
| 12 | Goat's; (1 ounce) Cheese balls | |
| Edible flowers | ||
| Black pepper |
INSTRUCTIONS
VINAIGRETTE ESSENCE OF EMERIL SHOW#EE2319 Complete title: WARM SPINACH SALAD W/BALSAMIC AND ANDOUILLE VINAIGRETTE WITH SLICED RED ONIONS AND GOAT'S 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 Goat's Cheese balls around the salad. Garnish with the edible flowers and black pepper. Yield: 4 servings Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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