Makes 6 to 8 servings. This is made in one skillet and served immediately.

    • 1/2 lb. diced Andouille sausage
    • 1 tbl. cider vinegar
    • 1 minced shallot
    • 1 tbl. olive oil
    • 2 tbl. brown sugar
    • 1 lb. Napa cabbage
    • 4 tbl. Dijon mustard
    • 1/2 lb. baby mustard greens

Get skillet hot, add diced Andouille. Brown evenly and add minced shallot.

Add brown sugar, mustard and cider vinegar. Stir until sugar dissolves.

Add olive oil and stir again.

Add mustard greens and stir until stems begin to soften.

Stir in cabbage and cook for 30 seconds.

Place a wilted salad on plates and top with fried onions and serve.