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Spinach And Goat Cheese With Warm Andouille Dressing

  • Yield: 4 salad servings


  • 4 cups fresh spinach, stemmed
  • 1 cup thinly sliced red onions
  • 2 pinches salt
  • Warm Andouille Dressing
  • 1/2 cup (4 1/2 ounces) crumbled goat cheese, such as Montrachet


  • In a large bowl, combine the spinach, onions, and salt.
  • Prepare the Warm Andouille Dressing, add it to the spinach, and toss well.
  • Serve immediately. Divide the salad into 4 servings, arrange on dinner plates, and top each with 2 tablespoons of the goat cheese.