Recipe - Spinach Salad With Andouille Dressing

One half pound Ground andouille sausage or
other pork
; sausage
1 cup Finely chopped onions
2 teaspoon Chopped garlic
1 / cup balsamic vinegar
One half cup Olive oil
1 cup Toasted walnut pieces
1 cup Toasted pecans
1 cup Toasted hazelnut pieces
Essence
6 ounce Goat's cheese
1 pound Fresh baby spinach; cleaned
and patted
; dry
1 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 minifood 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