Boudin blanc is a smooth, delicately spiced sausage made from veal, chicken, or pork and, sometimes, milk, eggs, and bread crumbs. (A good substitute would be weisswurst.)
For the Vinaigrette
- 2 tsp. balsamic vinegar
- 2 tsp. red wine vinegar
- 1 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper
- 3 Tbsp. extra-virgin olive oil
For the Salad
- 2 Tbsp. unsalted butter
- 4 links boudin blanc
- 1 large head escarole, leaves torn
- 1 ripe Bartlett pear, peeled, cored, and thinly sliced
- 2 Tbsp. pine nuts, toasted
- Make the vinaigrette: Whisk together vinegars and mustard; season to taste. While whisking constantly, drizzle in oil to form a smooth vinaigrette; set aside.
- For the salad: Melt butter in a large skillet over medium heat. Add sausages and cook, turning occasionally, until deep golden brown all over and cooked through, 10–12 minutes. Transfer sausages to a paper towel-lined plate and set aside to let cool slightly.
- To serve: Put torn escarole into a large bowl, toss with the reserved vinaigrette, and transfer to a large platter. Thickly slice the boudin blanc on the bias and arrange over the escarole. Fan out pear slices and arrange on both ends of the platter. Sprinkle with pine nuts and serve immediately.