In order to bring you the best organic produce, some ingredients may differ from those depicted.
Italian sausages with pear-escarole salad and honey mustard
Dairy-Free, Gluten-Free, Paleo, Soy-Free
2 Servings, 730 Calories/Serving
Caramelized onion rings are a dream topping for these seared sausages, but they can take an age to achieve the right color on the stove. Here, Chef Justine smartly speeds things up by tossing the onions with balsamic vinegar, then roasting them. The vinegar’s natural sugars, plus the heat of the oven, helps the onion rings caramelize in a fraction of the time.
In your bag
- 1 red onion
- 2 tablespoons balsamic vinegar
- Two 4-ounce mild Italian pork sausages
- 1 head escarole
- 1 d’Anjou pear
- ¼ cup walnuts
- Honey mustard vinaigrette base (whole-grain mustard - honey - sherry vinegar)
Calories 730, Total Fat 55g (71% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 1280mg (56% DV), Total Carb. 43g (16% DV), Fiber 13g (46% DV), Protein 18g
Contains: Tree Nuts
Wash produce before use
Roast the onion rings
- Peel the red onion; cut it crosswise into ¼-inch-thick rounds, then separate the rounds into rings.
Cook the sausages
- Pat the sausages dry with a paper towel. Prick them with a fork.
Make the salad
- Trim the root end from the escarole; separate the leaves.
- Cut the pear in half, remove the core, and cut the fruit into ¼-inch-thick slices.
- Coarsely chop the walnuts.