Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
6 servings

Ingredients

  • 1/2 pound ground andouille sausage or other pork sausage
  • 1 cup finely chopped onions
  • 2 teaspoons chopped garlic
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 cup toasted walnut pieces
  • 1 cup toasted pecans
  • 1 cup toasted hazelnut pieces
  • Essence, recipe follows
  • 6 ounces goat cheese
  • 1 pound fresh baby spinach, cleaned and patted dry
  • 1 cup julienned red onions
  • Salt and freshly ground black pepper
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Warm Spinach Salad with Pancetta Dressing

Recipe courtesy of Tiffani Thiessen

Spinach and Feta Spanakopita

Recipe courtesy of Kelsey Nixon

Garlic Sauteed Spinach

Recipe courtesy of Debi Mazar and Gabriele Corcos

Sauteed Spinach

Recipe courtesy of Patti LaBelle

Creamed Spinach

Recipe courtesy of Ellie Krieger

Butternut Squash with Quinoa, Spinach and Walnuts

Recipe courtesy of Bobby Deen

Souffleed Spinach Omelet

Recipe courtesy of Laura Calder

Spinach and Ricotta Gnocchi

Recipe courtesy of Debi Mazar and Gabriele Corcos

Spinach and Potato Puffs

Recipe courtesy of Laura Vitale

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here