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Spinach Salad With Andouille Dressing
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/2 Pound Ground andouille sausage or other pork sausage
Cup Finely chopped onions
Teaspoon Chopped garlic
/ cup balsamic vinegar
/2 Cup Olive oil
Cup Toasted walnut pieces
Cup Toasted pecans
Cup Toasted hazelnut pieces
Essence
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Ounce Goat's cheese
Pound Fresh baby spinach; cleaned and patted dry
Cup Julienned red onions
Salt
Freshly ground black pepper
In a saucepan, over medium heat, brown the sausage, about 4 to 6 minutes.
Add the onions and garlic. Continue to cook for 3 minutes. Deglaze the pan
with the vinegar, scrapping the bottom of the pan to remove any sausage that
has stuck to the pan. Whisk in the oil. Remove from the heat and set aside.
Using a mini−food processor, fitted with a metal blade, grind each nut
separately. Season each nut with Essence. Form the cheese into 18 small
balls, each ball about 1 tablespoon of cheese. Roll six of the balls of
cheese in the ground walnuts. Roll six of the balls of cheese in the ground
pecans. Finally, roll the remaining 6 balls of cheese in the hazelnuts. In a
large mixing bowl, combine the spinach and red onions. Season with salt and
pepper. Toss the spinach with the andouille dressing. Mound the salad in the
center of each plate. Arrange each of the nut crusted balls of cheese around
the spinach.
Yield: 6 servings
Spinach Salad With Andouille Dressing
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