In a saucepan, over medium heat, brown the sausage, about 4 to 6 minutes. Add the onions and garlic. Continue to cook for 3 minutes. Deglaze the pan with the vinegar, scrapping the bottom of the pan to remove any sausage that has stuck to the pan. Whisk in the oil. Remove from the heat and set aside. Using a mini-food processor, fitted with a metal blade, grind each nut separately. Season each nut with Essence. Form the cheese into 18 small balls, each ball about 1 tablespoon of cheese. Roll six of the balls of cheese in the ground walnuts. Roll six of the balls of cheese in the ground pecans. Finally, roll the remaining 6 balls of cheese in the hazelnuts. In a large mixing bowl, combine the spinach and red onions. Season with salt and pepper. Toss the spinach with the andouille dressing. Mound the salad in the center of each plate. Arrange each of the nut crusted balls of cheese around the spinach. Yield: 6 servings Recipe Courtesy Emeril Lagasse 1999 Per serving: 1024 Calories (kcal); 108g Total Fat; (93% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC13 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1054g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1760 (92%)|
|Amt Per Serving||% DV|
|Total Fat 195.6g||261 %|
|Saturated Fat 18g||90 %|
|Monounsaturated Fat 119.4g|
|Polyunsanturated Fat 49.5g|
|Cholesterol 0mg||0 %|
|Sodium 8.3mg||0 %|
|Potassium 1153mg||30 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 23.5g||94 %|
|Sugars, other 19.7g|
|Protein 23.1g||33 %|
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Calories per serving: 1903
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