Warm Spinach Salad With Balsamic And Andouille Vinaigrette

Recipe Ingredients

1 cup	146g / 5.1oz	Finely-chopped bulk andouille
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1/2 cup	31g / 1.1oz	Finely-chopped yellow onions
1/4 cup	59ml	Balsamic vinegar
3/4 cup	177ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Julienned red onions
4 cups	948ml	Fresh spinach - cleaned and stemmed
12		Goat cheese balls - (1 oz ea)
		Edible flowers
		Black pepper

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2319 broadcast 04-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.