Salad - Pork 'Sausage, Apples & Cider Vinaigrette

By Kwasome

Ingredients

• Cider Vinaigrette:
• 1 pound sausages, boiled for 5 minutes or until cooked through
• 1 pound tart apples (Granny Smith or Gala), peeled and cored
• Extra-virgin olive oil
• Ground allspice
• Coarse salt and freshly ground black pepper
• 4 cups greens, such as arugula, watercress, young Swiss chard, frisee, romaine hearts
• 2 tablespoons sunflower seeds, toasted
• 1/2 cup organic or artisanal apple cider vinegar
• 1 shallot, minced
• 2 tablespoons chopped mixed herbs such as chives, tarragon, and parsley
• 2 tablespoons Dijon mustard
• 1 cup sunflower or canola oil
• Coarse salt and freshly ground black pepper

Details

Servings 4
Adapted from cultivatinglife.com

Preparation

Step 1

1. In small saucepan over medium heat, bring cider vinegar to a simmer. Cook until reduced by Remove from heat and cool.
2. Put reduced vinegar, shallot, herbs, and mustard in a bowl and whisk until blended. While whisking constantly, drizzle oil into bowl in slow, steady stream until thick and completely smooth. Season and pepper. Refrigerate until ready to use.
3. Preheat grill to medium. Grill sausages, turning several times, until grill marks appear and sausages heated through, about 6-8 minutes. Transfer to cutting board and let cool slightly.
4. Cut apples into wedges and put in bowl. Drizzle apples with enough olive oil to coat lightly and with a pinch or two of allspice, salt, and pepper. Toss lightly and grill, turning once, until grill marks appear, about 5 minutes.
5. Transfer apples to large bowl with the greens. Add about half of the cider vinaigrette, season and pepper, and toss until coated. Taste and adjust seasoning with more dressing, if desired.
6. To serve, divide greens among four plates or transfer to a large serving platter. Slice sausages ½-inch thick on the diagonal and put on top of greens. Sprinkle the sunflower seeds over the top.