- 1 (12 ounce) package al fresco® Sweet Apple Chicken Sausage, sliced in 1/2-inch pieces
- 1 tablespoon canola oil
- 4 cups sliced Belgian endive
- 1 cup bagged pre-washed gourmet salad greens
- 1 cup fresh blueberries
- 2 1/2 tablespoons cider vinegar
- 2 1/2 tablespoons honey
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled goat cheese
- 2 tablespoons chopped pecans, toasted
- Saute chicken sausage in canola oil over medium-high heat until browned, about 2 minutes. Set aside.
- Combine endive, gourmet salad greens, blueberries and chicken sausage in a large bowl.
- In a small bowl, combine vinegar, honey, salt, and pepper and stir with a whisk.
- Add dressing to endive mixture; toss gently.
- Sprinkle with cheese and pecans.