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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Sami Emlive09 1 Servings

INGREDIENTS

1/2 lb Ground andouille sausage or
other pork
sausage
1 c Finely chopped onions
2 t 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

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8802
Calories From Fat: 6536
Total Fat: 750.1g
Cholesterol: 1899mg
Sodium: 14478mg
Potassium: 4318.6mg
Carbohydrates: 129.8g
Fiber: 40.7g
Sugar: 29.8g
Protein: 449.8g


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