Honey of a Peach Grilled Sausage Salad

Servings: | Prep Time: | Cook Time:

Ingredients:

Honey Peach Vinaigrette:

  • 2 T. honey
  • 1/4 C. fresh squeezed orange juice
  • 1/4 C. The Olive Tap’s Garlic Olive Oil
  • 3 T. The Olive Tap’s Peach Balsamic Vinegar
  • 2 t. Dijon mustard
  • 1 t. finely grated orange peel
  • 1/2 t. chili powder
  • 1/2 t. sea salt

Sausage Salad:

  • 1/3 C. rough chopped pecans
  • 2 Large, ripe firm peaches
  • 12 oz. package fully cooked poultry sausage (4-5 links)
  • 2  5-oz. packages of mixed baby greens
  • 3 oz. mild, smooth goat cheese, crumbled
  • Fresh cracked black pepper

 

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For Honey Peach Vinaigrette:

In a small saucepan, heat honey over medium-low heat.  Let honey bubble and turn golden brown to deepen the flavor, about 2-3 minutes.  Whisk in orange juice and olive oil.  Remove from heat and let cool slightly.  Whisk in vinegar, mustard, orange peel, chili powder and salt.  Pour 2 tablespoons into a small bowl for a baste.

For Grilled Sausage Salad:

Preheat a standard outdoor frill to medium-high direct heat.  In a small skillet, toast pecans over medium shaking skillet often until golden all over about 4 minutes, set aside.  Cut peaches in half lengthwise, remove pits and cut into quarters.  Brush reserved baste all over peach quarters then place on grill rack, turning peaches a few times just until grill marks appear, about 3 to 4 minutes total.  Transfer peaches to cutting surgace to cool.

Meanwhile, grill sausages for the salad, turning a few times until lightly browned, about 6 to 8 minutes total.

To assemble, slice peaches once more lengthwise.  Slice grilled sausages into 1/2 inch crosswise pieces.  Divide baby greens onto 6 plates, arrange equal amounts of peaches, sausage and pecans on next.  Sprinkle goat cheese over, drizzle with remaining vinaigrette and freshly cracked black pepper.

Note:  This recipe can be prepared indoors using a non-stick, large ridged grill pan on the stovetop.

An Original Recipe by Margee Berry, Washington
Recipe Contest Winner:  2nd Place Salads