Salad with Blood Sausage
Sharp greens tossed with honey-mustard dressing are topped with sausage and potato wedges. The combination of mustard and sausage is classic. The Basque-style blood sausage is sweet tasting, and contains almonds and raisins. Other types of sausage may also be used, depending on local availability. Take care with the soft-boiled eggs; the yellows will still be liquid.
- Mustard - 1 tablespoon
- Red Wine Vinegar - 2 tablespoons
- Olive Oil - 1/2 cup
- Honey - 1 tablespoon
- Shallots - 2 small, sliced thin
- Eggs - 2 small, soft-boiled
- Idaho potatoes - 2 large, baked
- Basque-style blood sausage - 1 pound, (about 1/4 of a sausage)
- Clarified Butter - 2 tablespoons
- Raisins - 2 tablespoons
- Walnuts - 2 tablespoons, roughly chopped
- Arugula - 4 handfuls
- Salt and freshly ground pepper
To make the dressing: Whisk the mustard and vinegar together in a medium bowl. Whisk in half of the olive oil, then whisk in the honey. Add the shallots. Whisk in the remaining olive oil, a little at a time, until the dressing is emulsified. Thin with a little cool water if necessary. Set aside.
Bring a saucepan of water to a boil, then reduce the heat until the water is just simmering. Slip the eggs into the water and cook 3-1/2 to 4 minutes, depending on size. Remove with a slotted spoon and briefly cool under running water. Set aside.
Peel the potatoes and cut into four pieces. Cut the sausage into four pieces and remove the skin so that it breaks apart as it cooks. Put the potatoes and sausage into a saute pan with the clarified butter and saute over medium-high heat, stirring occasionally. The sausage and potato will break up as they cook. Stir in the raisins and walnuts.
To serve: Remove the shells from the eggs. Toss the arugula with a little of the dressing, then divide the arugula among serving plates. Spread the sausage mixture over the top of each. Drizzle dressing around the arugula. Carefully cut the eggs in half and place one half on each salad. Season with salt and pepper.