Title: Spinach Salad with Andouille Dressing
Categories: Emlive09
Yield: 1 servings

1/2 lb Ground andouille sausage or
-other pork
; sausage
1 c Finely chopped onions
2 ts Chopped garlic
1 / cup balsamic vinegar
1/2 c Olive oil
1 c Toasted walnut pieces
1 c Toasted pecans
1 c Toasted hazelnut pieces
Essence
6 oz Goat's cheese
1 lb Fresh baby spinach; cleaned
-and patted
; dry
1 c 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

Recipe Courtesy Emeril Lagasse 1999

Converted by MC_Buster.

Per serving: 1024 Calories (kcal); 108g Total Fat; (93% calories from fat);
2g Protein; 16g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other
Carbohydrates

Recipe by: EMERIL LIVE SHOW #EMIC13

Converted by MM_Buster v2.0n.