Grilled Chicken Sausage and Onion Salad with Figs
1 medium, cut into 1⁄2-inch-thick rings
Chicken apple sausage
12 oz, fully cooked (4 x 3-oz sausages)
Extra virgin olive oil
Fresh lemon juice
4 oz, 1 head, trimmed, leaves torn
Fresh baby spinach
Fresh mint leaves
½ cup(s), torn
8 medium, halved
4 tsp(s), toasted
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Grill onion and sausages, turning onion once and sausages occasionally, until onion is tender and sausages are heated through, 6 to 8 minutes.
- Meanwhile, in large bowl, whisk oil, lemon juice, molasses, salt, and black pepper for dressing.
- Cut each sausage crosswise on angle into 3 pieces. Add radicchio, spinach, and mint to bowl with dressing and toss to coat. Divide salad among 4 plates. Top each with sausage, onion, figs, and pine nuts.
- Serving size: 3 sausage pieces, 2 figs, and about 2 cups onion and salad