Honey of a Peach Grilled Sausage Salad
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
- 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
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