Yield: 1 servings
|½ pounds||Ground andouille sausage or other pork|
|\N \N||; sausage|
|1 cup||Finely chopped onions|
|2 teaspoons||Chopped garlic|
|1 \N||/ cup balsamic vinegar|
|½ cup||Olive oil|
|1 cup||Toasted walnut pieces|
|1 cup||Toasted pecans|
|1 cup||Toasted hazelnut pieces|
|6 ounces||Goat's cheese|
|1 pounds||Fresh baby spinach; cleaned and patted|
|\N \N||; dry|
|1 cup||Julienned red onions|
|\N \N||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; 21½ Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC13 Converted by MM_Buster v2.0n.