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

Ingredients

• 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

Directions

• 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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