Warm Chicory Salad with Andouille Vinaigrette

Serves 4

2 heads of mix chicory lettuces (washed)
1 watermelon radish, shaved thin
1 scarlett or other turnip, shaved thin
1\2 cup dried cherries
1\4 cup mix herbs
4oz Andouille sausage (medium dice)
2 cloves garlic
1 hot chili
1T whole grain mustard
1\4 cup sherry vinegar
1\4 cup extra virgin olive oil
Salt and pepper

  1. Render andouille over med heat for 3-4 min. Add garlic and chili. Deglaze with mustard and sherry. Add oil and set aside
  2. Combine herbs, washed lettuce, turnips and radishes in mixing bowl
  3. Toss with warm vinaigrette and season with salt and pepper.
  4. Divide among 4 plates and top with cherries

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