fullAndouille & Shallot dressing
2 or 3 shallot bulbs
0.25 to 0.33 cup andouille
2 tablespoons olive oil
dash garlic salt
0.5 teaspoon black pepper
dash salt
dash thyme
2 tablespoons red wine vinegar
1 tablespoons balsamic vinegar
Cut the andouille and shallots separately into little bits, about the size of your smallest tooth. Heat a pan with the oil medium heat, and saute the shallots for a couple of minutes, until they're a little clear. Throw in the andouille and cook a little more, stirring constantly. Throw in all the spices and stir for about 20 seconds. Turn the heat down as low as it will go, and add the vinegar. Stir quickly and throw the salad greens in the pan. Stir like a bastard for about 10 seconds, then dump it all into a bowl and eat quickly. Or, just pour the mess all over the top of the greens in the bowl.
