Warm Spinach Salad With Sausage and Balsamic Mustard Dressing
A fresh and warm salad recipe from Eliza Cross' newest cookbook, Hot Diggity Dog
Makes 4 servings
4 teaspoons olive oil, divided
3 fully cooked Italian chicken sausage links (2 to 3 ounces each), cut in 1/4-inch-thick slices
1/2 medium sweet onion (such as Vidalia), cut in 1/4-inch-thick slices
1 1/2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
4 cups packed fresh baby spinach leaves
salt and freshly ground black pepper
1/4 cup grated or shaved Parmesan cheese
In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat. Add sausage and onion and cook, stirring occasionally, until sausage is lightly browned and onion is crisp-tender, about 10 minutes. Keep warm and reserve.
In a small bowl, whisk vinegar, mustard, and remaining olive oil. Place spinach in a large bowl and drizzle with the dressing, tossing to coat. Add warm sausage and onions and season with salt and pepper. Sprinkle with Parmesan cheese, toss lightly, and serve.