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.

Comments: The original recipe title as listed is "Warm Spinach Salad With Balsamic And Andouille Vinaigrette With Sliced Red Onions And Goat Cheese".

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.