• Ingredients: 36
  • Serves: 6
  • Prep: 10 min
  • Bake: 20 min

Spinach and endive salad with pecans and blue cheese with extra-virgin olive oil, finely chopped shallot, white-wine vinegar, pure maple syrup, salt, black pepper, belgian endives, oz baby spinach, pecans , chopped and toasted, dried cranberries, crumbled danish blue cheese. To make this spinach and endive salad with pecans and blue cheese for 6 persons you will need 10 min for preaparation and 20 min for baking.

Ingredients

For brussels sprouts

For shallots

  • 1 cup vegetable oil
  • 1/2 lb large shallots , cut crosswise into 1/8-inch-thick slices and separated into rings

For mushrooms

  • Special equipment: a deep-fat thermometer

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

Nutrition information

Calories 277 Carbohydrates 16 g (5%)
Fat 23 g (36%) Protein 5 g (9%)
Saturated Fat 4 g (19%) Sodium 337 mg (14%)
Polyunsaturated Fat 5 g Fiber 4 g (16%)
Monounsaturated Fat 14 g Cholesterol 6 mg (2%)