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
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
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