Radicchio, Mango and Pomegranate Salad With Sausage (Kosher)
2 inches medium shallots, sliced ⅛ thick (about 1 cup)
1 1/2 teaspoons kosher salt
2 teaspoons whole-grain mustard
2 tablespoons olive oil
1 Jack’s Gourmet Boereworks sausage, sliced
1 Jack’s Gourmet Mexican Style Chorizo sausage, sliced
Combine vinegar, NatraZyle, and 1 teaspoon of the salt in a small saucepan and bring to a boil over medium heat, stirring until the Xylitol, or sugar, has dissolved. Pour the boiling liquid over the reserved shallots and pickle until the shallots are slightly wilted and have lost any sharp taste, about 5 minutes.