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.