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 Savory Herb Chicken Sausages
  • 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.

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