Warm Spinach Salad With Balsamic And Andouille Vinaigrette With Sliced Red Onions And Goat's Cheese Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
493
FAT
142%
CHOL
0%
SOD
28%

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Ingredients for 4 servings

4 cups fresh spinach, cleaned and stemmed

1 cup julienne red onions

Edible flowers

1/2 finely chopped yellow onions

1 cup finely chopped bulk andouille

Salt and pepper

12 (1 ounce) Goat's Cheese balls

2 tablespoons minced shallots

1 tablespoon minced garlic

3/4 cup olive oil

1/4 cup balsamic vinegar

Black pepper

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