Spinach Salad With Andouille Dressing
AmericanPorkIntermediate20 minBy Northstar
Ingredients
Servings
4
- 6 oz ground andouille or other pork sausage
- 2/3 cup finely chopped yellow onions
- 1 0.5 tsp chopped garlic
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 2/3 cup toasted walnut pieces
- 2/3 cup toasted pecan pieces
- 2/3 cup toasted hazelnut pieces
- 1 tbsp Creole seasoning (Essence)
- 4 oz fresh goat cheese
- 2/3 lb fresh baby spinach, cleaned and patted dry
- 2/3 cup julienned red onions
- 0.5 tsp salt and freshly ground black pepper
Instructions
- 1
In a saucepan over medium heat, brown the andouille for 4 to 6 minutes. Add the onions and garlic; cook for 3 more minutes. Deglaze with the balsamic vinegar, scraping up any browned bits. Whisk in the olive oil. Remove from heat and set aside.
- 2
In a small food processor, grind each type of nut separately. Season each batch with Creole seasoning.
- 3
Form the goat cheese into 12 small balls (about 1 tablespoon each). Roll 4 in the ground walnuts, 4 in the ground pecans, and 4 in the ground hazelnuts.
- 4
In a large bowl, combine the baby spinach and julienned red onions. Season with salt and pepper. Toss with the warm andouille dressing.
- 5
Mound the salad on each plate. Arrange 3 nut-crusted goat cheese balls around each salad — one of each variety.
Tags
salad