| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Spinach,; rinsed and dried |
| 1 |
sm |
Red onion,; julienned |
| 1 |
c |
Cooked, crumbled Andouille sausage; (about 4 ounces) |
| 2 |
tb |
Balsamic vinegar |
| 1/2 |
tb |
Minced garlic |
| 1 |
tb |
Chopped shallots |
|
|
Salt and pepper |
| 3 |
tb |
Olive oil |
| 4 |
oz |
Goat cheese |
INSTRUCTIONS
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 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.
Yield: 2 servings
Recipe By :ESSENCE OF EMERIL SHOW#EE121
Posted to MC-Recipe Digest V1 #315
Date: Sun, 24 Nov 1996 21:56:23 -0500
From: Meg Antczak <meginny@frontiernet.net>
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