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Chicory Salad with Duck Sausage

Prep Time:15 Minutes
Cook Time:15 Minutes

Nutritional Information

A great fall salad. The duck sausage adds richness and depth of flavor.


  • 1 ounces Mixed winter greens
  • .5 ounces fresh cranberries
  • 1 ea clove
  • water to cover
  • .5 ounces orange zest
  • .25 ounce pomegranate
  • .25 ounce pistachios
  • 2 ounces Duck Sausage
  • .5 ounce chevre
  • 2 ounces white balsamic vinegar
  • 9 ounces extra virgin olive oil


  • 1. Cover cranberries with water add orange zest, and add 1 clove. Simmer until thicken.
  • 2. Take 2 Tbs. of cranberry sauce and add 2 oz. of white balsamic. Drizzle in 9 oz. of extra virgin olive oil and whisk until emulsified. Toss with greens.
  • 3. Pre heat Egg to 425ºF with cast iron grate for direct heat. Poach sausages at 180ºF in water for 10 minutes. Cool. Place on Egg and sear on both sides.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828