MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pear & Potato Salad w/Pickled Mustard Seeds & Sausage
Categories: Potatoes, Fruits, Pork, Herbs, Vegetables
Yield: 6 Servings

1 tb Olive oil
8 oz Cooked sausage links; sliced
- 1/4" thick
1 lb Gold potatoes; coarse
- chopped
3 Firm Anjou pears; cored, in
- thin wedges
1/4 c Lemon juice
1/4 c Cider vinegar
1/4 c Extra-virgin olive oil
1 tb Dijon-style mustard
1 tb Soy sauce
1 tb Pure maple syrup
1/4 c Thin sliced fresh mint
1 sm Onion; in thin wedges
4 c Torn kale or baby kale
Salt & fresh ground pepper

MMMMM-------------------PICKLED MUSTARD SEEDS------------------------
1 c White wine vinegar
1 c Sugar
1 tb Dry mustard
1/2 c Mustard seeds

In a saucepan, bring 1 cup water, vinegar, sugar, and
mustard to a boil. Add the mustard seeds and simmer for 5
minutes, until the seeds bloom (double in size). Remove
from the heat and cool. Store the mustard seeds in the
liquid. Keeps well if refrigerated for up to 2 weeks.

Set oven to 375+|F/190+|C.

In a 12" oven-going skillet heat 1 Tbsp. oil over
medium-high heat. Add sausage; cook and stir until
browned. Add potatoes and pears; cook until browned on
edges. Transfer to oven. Roast, uncovered, for 25 to 30
minutes or until just tender.

Meanwhile, for vinaigrette, in a medium bowl whisk
together the drained Pickled Mustard Seeds, lemon juice,
cider vinegar, olive oil, mustard, soy sauce, and maple
syrup. Stir in mint.

In a very large bowl combine potato mixture, onion, and
kale. Add vinaigrette; toss to coat. Season to taste with
salt and pepper. Serve at once.

Makes: 6 servings

Better Homes & Gardens | May 2017

MM Format by Dave Drum - 05 May 2017

Uncle Dirty Dave's Archives

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