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extra-virgin olive oil chicken apple sausage apple lemon juice extra-virgin olive oil mustard lemon juice kosher salt mixed field greens baby arugula red onion pecans blue cheese
Viewed: 69 - Published at: 8 years agoIngredients
- 2 teaspoons extra-virgin olive oil
- 1 (12 ounce) package chicken apple sausage, sliced in 1/2 inch rounds
- 1 small Granny Smith apple, cored and sliced
- 1 tablespoon fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/3 cup fresh lemon juice
- kosher salt and ground black pepper to taste
- 8 cups mixed field greens, washed and dried
- 1 cup baby arugula leaves, washed and dried
- 1 small red onion, thinly sliced
- 1/2 cup toasted pecans
- 1/2 cup crumbled blue cheese
Method
- Place 2 teaspoons olive oil in a skillet and heat over medium heat. Stir in the sausage; cook until browned, about 5 minutes. Set aside to cool.
- Place the apple slices in a bowl, and sprinkle with 1 tablespoon lemon juice. Set aside.
- To make the dressing, whisk together 1/3 cup olive oil, Dijon mustard, 1/3 cup lemon juice, salt, and pepper in a bowl until creamy.
- Place the field greens and arugula leaves in a salad bowl; toss together. Mix in the red onion, pecans, blue cheese, and apple slices. Pour the lemon dressing over the salad mixture, and toss to coat evenly. Add the sausage, and toss again.
