Subj : Bh&G 3570
To   : All
From : Dave Drum
Date : Mon Aug 09 2021 10:21:26

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
 
MMMMM

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