Dijon Salad with Summer Sausage Recipe

Dijon Salad with Summer Sausage Recipe

  • 6 ounces summer sausage
  • 1 large head escarole head
  • 2 large garlic cloves
  • 2 teaspoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • 2 tablespoons canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Thoroughly wash the escarole. Cut or tear into bite size pieces. Dry in a salad spinner.
  2. Remove the casing or 'skin' from the sausage (and trim the ends, if desired). Cut into 4 equal lengths. Each length will be one serving. Then cut each length into 5 or 6 thin slices.
  3. Crush, peel and chop the garlic. Add garlic to a large bowl with the mustard, vinegar, oil and salt & pepper. Whisk thoroughly. Add the escarole and toss until well coated.
  4. Divide the escarole onto 4 plates. Arrange the sausage on each plate and serve.
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