This is adapted from Rachael Ray 365:No Repeats- A Year of Deliciously Different Dinners
1 lb italian chicken sausages, cut up (calls for bulk sweet Italian sausage)
1 small onion, chopped
4 tbsp of Dijon mustard
Zest and juice of a lemon
salt and pepper
10oz box of frozen spinach, defrosted
frozen puff pastry sheets, defrosted
1 cup shredded parmesan/romano/asiago blend (calls for parmigiano-reggiano)
1 bunch of arugula, washed and de-stemmed
1/2 pt grape tomatoes, cut in half
2 tbsp extra virgin olive oil
1 tsp poultry seasoning (didn’t have 6 leaves of fresh sage to chop)
1 tbsp red wine vinegar
Preheat the oven to 400 degrees.
Cut the puff pastry sheets in half, making 4 rectangles and brush each with a tablespoon of Dijon mustard. Put the rectangles on a baking sheet (I lined mine with parchment paper) and put the whole sheet in the refrigerator.
Brown the sausages in 1 tbsp of the olive oil, making sure they’re broken into smaller pieces. Add the onions and cook for 5 minutes.
Squeeze the excess water out of the defrosted spinach and put it in a mixing bowl. Add the lemon zest and cheese and season with salt and pepper. Add the sausage to this mixture and stir.
Spread 1/4 of the mixture onto 1/2 each rectangle, fold the other half over and use a fork to crimp all of the edges. Then you’re supposed to cut 2, 1 inch long slits in the top of each, but I forgot.
Bake the squares for about 15 minutes or until golden brown and smelling so good that you can’t not eat them.
Put the halved tomatoes (crush a couple of them), chopped shallot, red wine vinegar, 1 tbsp of olive oil, and the red wine vinegar in a bowl. It calls for about 1/8 cup of chopped flat leaf parsley and I was a good sport and added it this time. Realizing again, that I hate parsley. If you like it, add it. Then take all of this mixture and put it on the arugula and there’s your salad!