Recipe: Winter Greens With Andouille Vinaigrette

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This unique salad is made in one skillet and served immediately.

Makes 8 servings

    • ½ pound diced Andouille sausage
    • 1 minced shallot
    • 2 tablespoons brown sugar
    • 4 tablespoons Dijon mustard
    • 4 tablespoons cider vinegar
    • 3 tablespoons olive oil
    • 10 ounces of mixed winter greens (baby mustard, beet greens, chard or kale)
    • 4 ounces of a lighter green such as chicory or frisée

Get skillet hot and add diced Andouille. Brown evenly and add minced shallot. Add the brown sugar, mustard, and cider vinegar. Stir until sugar dissolves. Add olive oil and stir again.

Add hearty winter greens and stir until stems begin to slightly soften. Stir in lighter greens and cook for 30 seconds.

Place wilted salad on a salad platter, top with fried onions, and serve immediately.

To read Regina Charboneau's post about preparing this salad, click here.

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Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.
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