In a hot saute pan, saute the andouille, shallots, garlic, and onions. Saute for 2-3 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.
Yield: 4 servings