Chicory Salad with Duck Sausage

Difficulty:Easy
Prep Time:15 Minutes
Cook Time:15 Minutes
Serves:1
Prep Time:15 Minutes
Cook Time:15 Minutes
Serves:1
Nutritional Information
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.