Crisp and Tangy Grilled Summer Sausage Salad

Shave fennel and place in very cold water to keep crisp. Wash and dry spinach.

Chop scallions into 1/8 inch rounds.

Zest orange, reserved for dressing. Skin orange, cut white off sides, and then cut into half inch circles. Cut each circle in half.

To make the dressing, whisk oil, vinegar, orange zest, salt, and pepper together.

Using a gas grill, grill premium chicken sausage until done, about 25 to 30 minutes. Always cook chicken sausage to a minimum internal temperature of 165 degrees Fahrenheit using a meat thermometer. Remove and cut sausages on the bias into half inch slices. Drain and pat dry fennel.

Arrange salad on plates: spinach followed by fennel, oranges, and sausage. Sprinkle scallions and drizzle dressing. Serve and enjoy.

Equipment Needed

Spice Level: