Spinach Salad, Andouille Dressing & Nut Crusted Cheese

Recipe Ingredients

1/2 lb	227g / 8oz	Ground andouille sausage
		Or other pork sausage
1 cup	62g / 2.2oz	Finely-chopped onions
2 teaspoons	10ml	Chopped garlic
1/4 cup	59ml	Balsamic vinegar
1/2 cup	118ml	Olive oil
1 cup	237ml	Toasted walnut pieces
1 cup	237ml	Toasted pecans
1 cup	237ml	Toasted hazelnut pieces
		Emeril's Essence - see * Note
6 oz	170g	Goat's cheese
1 lb	454g / 16oz	Fresh baby spinach - cleaned, patted dry
1 cup	62g / 2.2oz	Julienned red onions
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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 variety 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.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C13)

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