Warm Apple and Chicken Sausage Salad with Rosemary and Toasted Hazelnuts

Warm Apple and Chicken Sausage Salad with Rosemary and Toasted Hazelnuts

Warm Apple and Chicken Sausage Salad with Rosemary and Toasted Hazelnuts

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Ingredients

  • 4 PCC chicken or turkey Italian sausage links
  • 2 tablespoons olive oil
  • 1 cup sliced leek
  • 1 tart apple such as Honeycrisp or Cameo, cut into 3/4-inch dice
  • 1 teaspoon finely minced rosemary or 2 to 3 sage leaves, chopped
  • 1/2 cup coarsely chopped toasted hazelnuts
  • 1/4 teaspoon ground clove
  • 2 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 4 to 6 cups mixed salad greens or tender braising greens

Directions

Preheat oven to 350° F.

Roast the sausages in the oven for 15 to 20 minutes, or until done through. Cut them into 1/2-inch slices.

Meanwhile, heat the olive oil in a heavy sauté pan and add the leeks. Stir-fry for 3 to 4 minutes. Add the apples, sausage and rosemary and cook 3 to 4 minutes more.

Stir in the remaining ingredients except the salad greens and heat through.

Arrange the greens on 4 plates and spoon the warm topping over.